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Mango-Pecan Salad

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  • 20 min prep time
  • 20 min total time
  • 6 ingredients
  • 4 servings
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Juicy mango complements the zesty balsamic vinaigrette in a savory, 20-minute side salad.

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.
  • 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

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
21%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
220mg
9%
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.
Comments + Recipe Twists

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