Juicy mango complements the zesty balsamic vinaigrette in a savory, 20-minute side salad.
cup chopped pecans
cups torn mixed salad greens
medium mango, seed removed, peeled and cut up (3/4 to 1 cup)
cup sliced green onions (about 4 medium)
cup balsamic vinaigrette or other oil-and-vinegar dressing
slices bacon, cooked, crumbled
Heat oven to 350°F. In shallow pan, spread pecans. Toast in oven 5 to 8 minutes, stirring occasionally, until light brown; cool.
In large serving bowl, toss salad greens, mango, green onions and vinaigrette. Top with bacon and pecans. Serve immediately.
No mango? Other fruits, such as raspberries, grapes or nectarines, will work well, too.
Instead of toasting pecans, substitute candied pecans found in the snack section of the grocery store.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.