Thai Mango Salad

coarsely chopped peanuts

2 firm mangoes
1sweet red onion
lettuce
thinly sliced green onions
coarsely chopped fresh mint



Dressing:
vegetable oil
lime juice
fish sauce
minced hot pepper
salt and pepper

Preparation:
In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes. Set aside.
Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.
Dressing: In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, green onions and mint; toss to coat. Serve sprinkled with peanuts.