1/2cupwhite balsamic vinegarwhite wine vinegar works too
1/2tspred pepper flakesoptional;
FOR THE MANGO VINAIGRETTE
skin a mango, then run a knife along the edge of the seed to remove 2 halves. You can juice or blend the mango to create the juice.
Pour mango juice into a small mason jar along with olive oil, white balsamic vinegar, parsley, garlic salt and red pepper flakes. Close the lid, shake and place in the fridge. Store up to 1 week.
FOR THE SALAD
Lightly season flank steak with salt pepper and garlic powder. Grill over direct heat for about 2-3 minutes per side. Move to indirect heat and continue to cook until internal temperature reaches 140 for medium doneness. Let steak rest for about 5 minutes.
Add mushrooms to skewers. coat mushrooms in a little olive oil and salt and pepper Grill over direct heat; about 5-7 minutes
Slice flank steak in about 1/2 inch slices against the grain. Place spring salad mix in a bowl and top with sliced fruit and steak. Add skewers of mushrooms to the bowl and serve with mango vinaigrette. Enjoy!