Baby Greens with Mango and Marinated Onion

Even though this salad appears in a winter issue, this is a salad I love for summer entertaining. It pairs really well with grilled meat or fish; I also serve this when I am looking for a salad to pair with a Mexican main dish.

Marinating the onions 60-90 minutes beforehand helps insure that the onions don't overwhelm the salad. You can play around with the vinaigrette too. The recipe calls for a rice wine vinegar but I generally use a champagne vinegar.