Ingredients:
2 mangoes sliced into bite-sized pieces
1 bag of mixed salad leaves (Mesculin or Spinach) used as a bed for the salad
1 cup semi sun dried roma tomatoes finely sliced
1 cup kalamata olives
200 grams feta of your choice diced
1 cup finely chopped spring onions 
3 chicken schnitzels cooked and cooled then chopped into bite sized pieces

Dressing:
¼ cup light olive oil
½ cup lemon juice (or to taste)
2 dessertspoons honey
1 dessertspoon seeded mustard
1 tablespoon of chopped fresh parsley
Blend together
OR great with Café 26 dressing of your choice.

Preparation Method:
Layer all ingredients together and toss with the dressing at the last minute.  

Serves: 4 to 6.

Note: 
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
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