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Mango-Berry Toss

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  • Prep 15 min
  • Total 15 min
  • Servings 4
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Feast your eyes and appetite on a fruit and greens delight.
By Betty Crocker Kitchens
Updated Sep 20, 2005
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Ingredients

Orange-Yogurt Dressing

  • 1/3 cup plain or vanilla fat-free yogurt
  • 1 tablespoon frozen (thawed) orange juice concentrate
  • 1 teaspoon honey

Salad

  • 6 cups bite-size pieces mixed salad greens
  • 1 cup sliced strawberries, blackberries or raspberries
  • 1 mango (about 1 pound), peeled, pitted and cut into 1-inch pieces

Steps

  • 1
    Mix all Orange-Yogurt Dressing ingredients.
  • 2
    In large serving bowl, toss all Salad ingredients; serve with dressing.

Tips from the Betty Crocker Kitchens

  • tip 1
    Need help cutting a mango? Score the skin lengthwise into fourths with a knife, and peel like a banana. Cut the peeled mango lengthwise close to both sides of the seed, then cut into pieces.
  • tip 2
    Choose dark-green greens for your salad. Romaine and spinach top the charts nutritionally. In general, the darker the green, the more nutrients it has to offer.
  • tip 3
    Use one large peach or nectarine for the mango.

Nutrition

75 Calories, 0g Total Fat, 3g Protein, 20g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
75
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
25mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
4g
0%
Protein
3g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
28%
28%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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