1. Chop 3/4 of the mango and add to a food processor or blender with 2 Tbsp. of the oil, vinegar, 3 Tbsp. water, garlic, ginger, orange zest, paprika if using, salt if using, and black pepper; blend until smooth. Add additional water if needed to make a pourable sauce. Alternately, puree with an immersion blender in a medium bowl. Set aside.

2. Heat remaining 1 Tbsp. oil in a skillet over medium heat. Add pork and cook until browned on the outside and only slightly pink on the inside, about 2 minutes per side. Remove from heat.

3. In a large bowl, combine Spring Mix, bell pepper, carrot, basil, and beans. Toss with half the reserved dressing. Divide mixture among 4 plates and top with pork. Drizzle remaining dressing on top of pork. Chop or slice remaining 1/4 of the mango and use as a garnish, along with basil sprigs, if desired.

Source: Hannaford fresh Magazine, May - June 2013