Sea Bass and Mango Field Green Salad

Salad

 * 2 oz Red Grapes sliced
 * 1 jar mangoes, grilled
 * 1 medium golden tomatoes, sliced and grilled
 * 4 oz field greens
 * 4 oz seabass marinated in 4 oz mango vinaigrette

Mango soy vinaigrette

 * 6 oz mango - peeled, sliced and grilled
 * 4 oz sun soy soy milk
 * 3 oz olive oil
 * 2 oz rice vinegar
 * 1 oz honey

Mango soy vinaigrette

 * 1) Blend mangos in a blender at medium speed for approximately 10 seconds or until pureed.
 * 2) Add in the rest of the ingredients slowly, blend for another 15 seconds or until smooth.
 * 3) Refrigerate mixture for approximately 30 minutes.

Salad

 * 1) Grill seabass until moist (do not overcook).
 * 2) Grill mangos and tomato.
 * 3) Hold fish in warm oven.
 * 4) Toss field greens and grapes in vinaigrette until lightly coated.
 * 5) Place mango and tomato pieces on field green mixture like spokes on a wheel and top with warm Seabass.

Recipe courtesy of Sun Soy