Mango & Cashew Salad

This is what my lunch-to-go looks like today. Yummm. I love this simple salad in the summer, served with grilled foods. I like to prepare the dressing, mangoes and a batch of the cashews, and keep them in the fridge to sprinkle on salads for a few days. This way I can put it together quickly in the morning to take to work.

1 1/2 Tbsp and 1/3 cup  Extra-Virgin Olive Oil, divided
1/2 lb whole, unsalted cashews (about 1 1/2 cups)
1/8 tsp cayenne pepper
3/4 tsp salt
2 Tbsp Clover Honey
15 ounces of your favorite greens
juice from 1 lime (about 2 Tbsp) 
3 mangos, peeled, seeded, 1-inch dice (about 3 1/2 cups)

Directions:

1. Heat 1 1/2 Tbsp oil in skillet on MEDIUM. Add cashews, cayenne pepper and salt; stir in honey.
    
2. Remove from heat; toss, set aside to cool.
    
3. Whisk lime juice and remaining 1/3 cup olive oil in small bowl.
    
4. Combine greens, mango and cashew mixture in large bowl; drizzle with dressing

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