Mango-Pecan Salad

  • Prep 20 min
  • Total 20 min
  • Servings 4

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.

  • 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 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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