Mango Blueberry Salad with Pecans and Basil Vinaigrette

Directions

1. Prepare the vinaigrette: Place all ingredients in a high speed blender and blend on high for 1 minute or until smooth
2. Place the arugula on a large serving platter; drizzle with half of the vinaigrette and toss gently to coat the arugula. 
3. Top the arugula with mango slices in a circular pattern. 
4. Sprinkle the blueberries and pecans on top and drizzle the remaining vinaigrette.  
5. Serve immediately. 

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/