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Mango-Pecan Salad

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Juicy mango complements the zesty balsamic vinaigrette in a savory, 20-minute side salad.
By Betty Crocker Kitchens
Updated Dec 22, 2009
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    No mango? Other fruits, such as raspberries, grapes or nectarines, will work well, too.
  • tip 2
    Instead of toasting pecans, substitute candied pecans found in the snack section of the grocery store.

Nutrition

180 Calories, 14g Total Fat, 3g Protein, 11g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
220mg
9%
Potassium
330mg
10%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
12%
Sugars
7g
Protein
3g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
6%
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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