From: Chef Ehrline Karnaga, formerly of Valhalla Table, Costa Mesa, CA. Yield: 12 servings. 6 heads Romaine lettuce 3 fresh ripe mangos (9 count, about 18 oz. each), peeled and diced 3 fresh ripe avocados (48 count), quartered 3 cups cooked quinoa 1½ cucumber (20 oz.), peeled and diced 1½ red bell pepper (12 oz.), diced 3 cups tortilla strips as needed, fresh mango dressing (recipe follows) Fresh Mango Dressing: 1 large fresh very ripe mango 2 oz. lemon ...
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