Maine Lobster Salad with Mango Chutney

What a refreshing way to enjoy lobster -- with the Stonewall Touch!

ingredients

• 1 jar Stonewall Kitchen Mango Chutney
• 8 ounces green beans, trimmed and cut in half
• 8 ounces asparagus, cut into similar sized pieces as the green beans
• 1/2 red bell pepper, sliced thin
• 8 cups mixed field greens
• 1/4 cup fresh cilantro leaves
• salt and pepper to taste
• 1 1/4 pounds cooked lobster meat, sliced
• 16 whole cherry tomatoes or 12 slices of tomato

directions

1. Bring large saucepan of water to boil. Add beans. Cook until tender, about 4-6 minutes. Transfer to a bowl of cold water.Drain and dry when cool.
2. Repeat process with asparagus.
3. Toss asparagus, beans, pepper, mixed greens and cilantro in a large bowl. Spoon 1/2 to 3/4 jar Mango Chutney over above mixture and toss lightly.
4. Salt and pepper to taste.
5. Arrange salad on plates. Place sliced lobster randomly on top of salad. Garnish with cherry or sliced tomatoes.