Mango-Pecan Salad

 

1/4

cup chopped pecans

5

cups torn mixed salad greens

1

medium mango, seed removed, peeled and cut up (3/4 to 1 cup)

1/4

cup sliced green onions (about 4 medium)

1/4

cup balsamic vinaigrette or other oil-and-vinegar dressing

2

slices bacon, cooked, crumbled

• 1 Heat oven to 350°F. In shallow pan, spread pecans. Toast in oven 5 to 8 minutes, stirring occasionally, until light brown; cool.
• 2 In large serving bowl, toss salad greens, mango, green onions and vinaigrette. Top with bacon and pecans. Serve immediately.