Name: Thai Steak Salad with Roasted Chili Mango Vinaigrette
Cook time: 35 min
Yield: 4
Ingredients: 1 1/2 pound flank steak; 1 teaspoon salt; 1 teaspoon pepper; 3/4 cup light, (canned coconut milk); 1 tablespoon sesame oil; 4 garlic cloves, (minced or pressed); 2 teaspoons freshly grated ginger; 2 tablespoons brown sugar; 3 tablespoons freshly chopped cilantro; 1/3 cup sweet chili sauce; 1 mango, (seeded, peeled and cubed); 1/4 teaspoon chili powder; 1 teaspoon olive oil; 1/2 cup olive oil; the juice of 2 limes; 1 tablespoon white vinegar; a pinch of salt and pepper; 8 cups of spring greens; 1 mango, (seeded, peeled and chopped); 1/2 sweet onion, (diced); 2 tablespoons freshly chopped cilantro; 1/3 cup cashews