Fresh Greens with Mango Dressing
head red or green leaf lettuce, torn into bite-size pieces (10 cups)
ounces arugula, trimmed and torn into bite-size pieces (about 2 1/2 cups)
cup watercress leaves
tablespoons snipped fresh basil
cup rice vinegar
tablespoons olive oil or cooking oil
teaspoon snipped fresh mint
teaspoon snipped fresh chives
Salt and freshly ground black pepper
- In a large bowl combine lettuce, arugula, watercress, and basil; set aside. Pit, peel, and slice mangoes. Chop enough of the sliced mangoes to make 1/2 cup; set remaining sliced mangoes aside.
- For dressing, in a blender container or food processor bowl combine the 1/2 cup chopped mango, the vinegar, oil, honey, mint, and chives. Cover and blend or process until smooth. Season to taste with salt and pepper. Drizzle about half the dressing over salad greens; toss gently to coat. Arrange salad on individual plates. Top with mango slices, remaining dressing, and additional freshly ground pepper. Makes 8 to 10 servings.
Nutrition Facts(Fresh Greens with Mango Dressing)
- Per serving:
- 129 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 0 mg chol.,
- 62 mg sodium,
- 20 g carb.,
- 3 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet