1/2 cup arugula

1/2 cup torn radicchio

1/2 cup shredded purple cabbage

1/2 cup julienned apple

1/2 cup julienned carrot

1/2 cup julienned celery

1 slightly underripe mango, julienned

4 tablespoons D’Olivo Alfoos Mango White Balsamic

2 teaspoons D’Olivo Cranberry Pear White Balsamic

2 tablespoons D’Olivo Tuscan Herb Infused Olive Oil



In a bowl combine arugula, radicchio, and cabbage.

In another bowl add D’Olivo Mango Balsamic, D’Olivo Cranberry Pear Balsamic, and D’Olivo Tuscan Herb Olive Oil. Whisk together.

Add apples, carrots, celery, and mango to dressing. Pour mixture over lettuce and cabbage.

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  • Tuscan Herb Olive Oil
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