juice of one orange
juice of one lemon
1/3 cup olive oil
salt and pepper to taste
agave or honey to taste (optional)
about 4–5 cups arugula, spinach, or a greens blend
about 2 cups cooked wild rice
about 2 cups chopped mangos
1/2 cup cashews
1/2 cup dried cranberries
1/2 cup sliced red onions
minced fresh parsley (optional)
Shake all dressing ingredients together in a jar with a tight lid until smooth. Taste it and add more salt and pepper as needed (without enough salt and pepper, it will be bland, so use generously).
Arrange or toss the salad ingredients together in a bowl, reserving a few slices of red onion to arrange over the top for looks. Drizzle with the dressing and toss to combine. Serve immediately after putting the dressing on the salad (or save everything separately and assemble just before serving).