Mexican

Tangy Tango Salad is for Lunch.

Tangy Tango Salad takes 80 minutes to prepare.

Tangy Tango Salad takes 30 minutes to cook.

Tangy Tango Salad makes 6 servings.

The ingredients for Tangy Tango Salad are:

2 tbsp extra virgin olive oil
1 tsp toasted sesame oil
1 tsp Dijon mustard
3 tbsp lime juice
1 tsp lime zest
2 tbsp soy sauce
2 tbsp honey
1 jalapeno pepper, seeded and minced
1/4 tsp Tabasco (optional)
2 cups cooked brown rice
1 1/2 cups cooked quinoa
1 mango, thinly sliced
1 English cucumber, chopped
1 medium red onion, thinly sliced
1 red bell pepper, seeded and diced

Here is how you make Tangy Tango Salad:

Combine oils, mustard, lime juice, lime zest, soy sauce, honey, jalapeno and Tabasco in a food processor or blender, puree completely.In a serving bowl, combine rice, quinoa, mango, cucumber, onion and pepper. Toss well.Drizzle dressing over the salad, fold in well.Chill before serving.Number of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Tangy Tango Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 241.3

• Total Fat: 7.0 g
• Cholesterol: 0.0 mg
• Sodium: 326.3 mg
• Total Carbs: 41.5 g
• Dietary Fiber: 3.7 g
• Protein: 4.8 g

Tangy Tango Salad is Mexican cuisine.

The dietary needs meet for Tangy Tango Salad is Vegetarian