Mango-Pecan Salad

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

  • 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
  • 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.
  • 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.
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