Mango-Pecan Salad

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

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  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • 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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.