Salad with Mango Dressing

This simple fruit and vegetable side salad goes well with chicken or fish.


Salad with Mango Dressing

by 2  people


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Ingredients
  • 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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  • 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
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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: Calories 130, Total Fat 6 g, Saturated Fat 0 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 0 mg, Sodium 29 mg, Carbohydrate 21 g, Total Sugar 17 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 61%, Calcium 7%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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