Mango-Pecan Salad

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

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Servings 4

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ingredients 6
Prep Time 20 min
Total Time 20 min

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

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Directions

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.

EXPERT TIPS

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Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 220mg; 220%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 3g 3% Sugars 7g 7% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 20%;
Calcium: 4%;
Iron: 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;