savings in
 
Ingredients
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    1   head 
    red or green leaf lettuce, torn into bite-size pieces (10 cups)
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    3   ounces 
    arugula, trimmed and torn into bite-size pieces (about 2-1/2 cups)
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    1/2  cup 
    watercress leaves
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    3   tablespoons 
    snipped fresh basil
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    3   
    mangoes
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    1/4  cup 
    rice vinegar
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    3   tablespoons 
    salad oil
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    2   tablespoons 
    honey
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    1   teaspoon 
    snipped fresh mint
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    1   teaspoon 
    snipped fresh chives
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    Salt and freshly ground pepper

Directions
1.
In a large salad bowl toss together lettuce, arugula, watercress, and basil; set aside. Pit, peel, and slice mangoes. Chop enough of the sliced mangoes to make 1/2 cup; set remaining sliced mangoes aside.
2.
For dressing, in a blender container or food processor bowl combine the 1/2 cup chopped mango, vinegar, oil, honey, mint, and chives. Cover and blend or process until smooth. Season to taste with salt and pepper. Drizzle about half the dressing over salad greens; toss gently to coat. Arrange salad on individual plates. Top with mango slices, remaining dressing, and additional freshly ground pepper. Makes 8 to 10 servings.
Nutrition information
Per Serving: cal. (kcal) 130, Fat, total (g) 6, carb. (g) 21, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 17, pro. (g) 2, vit. A (IU) 4519, vit. C (mg) 36, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 52, sodium (mg) 29, Potassium (mg) 345, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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