1 mango, sliced thinly
1 avocado, sliced thinly
1
head of Boston lettuce
½ cup dried cranberries
½ cup walnuts, chopped lightly
freshly ground pepper to taste
¼ (or less) cup SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico
2-4 sprigs of mint
Lightly toss lettuce with 1-2 Tbsp. SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico , just to cover greens.
Dress avocado, mango, dried cranberries and walnuts in remaining vinaigrette.
Place the above mixture onto the lettuce.
Garnish with a sprig of mint.