Mango-Pecan Salad

Mango-Pecan Salad

Juicy mango complements the zesty balsamic vinaigrette in a savory, 20-minute side salad.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
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:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 220mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 3g,
    • Sugars 7g),
  • Protein 3g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.