Salad with Mango Dressing
This simple fruit and vegetable side salad goes well with chicken or fish.
Recipe from Better Homes and Gardens
8 to 10
1 head red or green leaf lettuce, torn into bite-size pieces (10 cups)
3 ounces arugula, trimmed and torn into bite-size pieces (about 2-1/2 cups)
1/2 cup watercress leaves
3 tablespoons snipped fresh basil
1/4 cup rice vinegar
3 tablespoons salad oil
2 tablespoons honey
1 teaspoon snipped fresh mint
1 teaspoon snipped fresh chives
Salt and freshly ground pepper
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.
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.
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 (µg) 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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