2 cups chopped fresh mango
1/3 cup fresh orange juice
2 tbs canola or olive oil
2 tsp Dijon mustard
½ tsp salt
¼ tsp pepper
4 cups shredded cos lettuce
1 cup finely shredded red cabbage
1 cup thinly sliced spring onions
2 tins (850g) cannellini beans, rinsed and drained
¼ cup pine nuts
1. In a food processor or blender, puree ¼ cup mango, orange juice, oil, mustard, salt and pepper.
2. In a large bowl, combine the lettuce, cabbage, spring onions, beans, remaining mango and pine nuts.
3. Toss gently with the dressing and divide into four bowls.