Sea Bass and Mango Field Green Salad

Ingredients

 * for sea bass & mango field green salad
 * 2 oz Red Grapes sliced
 * 1 jar mangoes, grilled
 * 1 medium golden tomatoes, sliced and grilled
 * 4 oz field greens
 * 4 oz sea bass marinated in 4 oz mango vinaigrette
 * for 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

Directions
For vinaigrette: Blend mangos in a blender at medium speed for approximately 10 seconds or until pureed. Add in the rest of the ingredients slowly, blend for another 15 seconds or until smooth. Refrigerate mixture for approximately 30 minutes. For Salad Grill Seabass until moist (do not overcook). Grill mangos and tomato. Hold fish in warm oven. Toss field greens and grapes in vinaigrette until lightly coated. Place mango and tomato pieces on field green mixture like spokes on a wheel and top with warm Seabass. Recipe courtesy of Sun Soy