I am a fan of dinner salads in the summer. Something cool and light and also something that doesn't require a lot of work to put together. Without a recipe to follow, I was inspired by a dinner salad a friend served the other night. A lobster mango salad with a citrus vinaigrette. This is so summery and light and refreshing, I whipped together something similar and quite tasty. It's a mixed baby field greens salad tossed lightly with the vinaigrette, topped with a salsa-like combination of diced vegetables and mango topped with the meat. The lobster was a little lack luster, but the salad clearly needs a light protein that tastes good cold and I found that fake crab meat did the trick. Simple Citrus Vinaigrette 2 Tbs. lemon juice 1 Tbs. orange juice 1 Tbs. honey 1/4 cup olive oil Couple grinds fresh pepper Whisk together all ingredients and lightly toss some of the vinaigrette with mixed baby field greens. Mango "Salsa" Topping 1 cucumber, seeded and diced 2-3 plum tomatoes, seeded and diced 1/2 red pepper, diced 1-2 mangos, diced 1/4 cup red onion, diced 1 tsp. tarragon Combine diced fruit and vegetables, more or less of each to personal taste and toss in the tarragon, which is nicely sweet and complements the flavors well. To plate, pile up the baby greens, scoop a generous amount of salsa on, and top with thinly sliced avocado and 1/2 cup of crab meat. Top with additional vinaigrette to desired taste. It's light and colorful, tasty, crunchy and just plain pretty.