Blend together all dressing ingredients with an immersion blender. Taste and adjust seasoning if necessary. Refrigerate until using. (This can be made two to three days in advance.)

Defrost the green beans slightly in the microwave, then rinse and pat dry. Heat oil in a large frying pan. Add garlic, seasonings, and chili sauce. Add green beans and sauté over low heat for 10-12 minutes, stirring occasionally. Raise heat for the last two to three minutes. Remove green beans from frying pan and transfer to a small bowl.

Wipe out the frying pan. Add a little oil to the pan and stir-fry the mushrooms for two minutes, until slightly wilted. Add some salt and pepper to taste. Transfer to a second small bowl.

Add a drop of oil to the pan and stir-fry the diced mango for two to three minutes.

Place cut lettuce on a large platter. Add each vegetable or fruit on top. Serve the dressing and pretzel or crouton garnish on the side.

Alternatively, place the lettuce in a glass bowl. Layer each vegetable on top, and put the mango last. Pour the dressing over the salad immediately before serving. Serve the garnish on the side.