Salad Greens with Mango-Basil Vinaigrette
Fresh and light, this fruity tossed side salad will contrast nicely with the heartier dishes in your holiday meal.
Ingredients
-
1 24-ounce jar refrigerated mango slices, drained
-
1/4 cup light red wine vinaigrette salad dressing
-
2 teaspoons snipped fresh basil
-
1 teaspoon snipped fresh mint
-
1/8 to 1/4 teaspoon crushed red pepper
-
6 cups torn mixed salad greens (5 ounces)
-
1 ounce Manchego cheese or Parmesan cheese, finely shredded (1/4 cup)
Directions
1.
For mango-basil vinaigrette: Place 1/2 cup of the mango in a food processor or blender. Cover and process or blend until smooth. Add salad dressing, basil, mint, and crushed red pepper; cover and process or blend just until mixed. Let stand for 5 minutes for flavors to develop.
2.
Divide greens evenly among six salad plates. Top greens with the remaining mango, breaking mango into bite-size pieces. Drizzle each plate with 2 tablespoons of the mango-basil vinaigrette. Top with cheese. Serve immediately.
Nutrition information
Calories 69, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 5 mg, Sodium 127 mg, Carbohydrate 9 g, Total Sugar 7 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 25%, Calcium 7%, Iron 2%. Exchanges: Vegetable 1, Fruit .5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Spring Greens with Dijon Vinaigrette
A simple mustard dressing is tossed with lettuce and lots of fresh basil for this light side dish.
See RecipeMore Great Recipe Ideas from Diabetic Living
