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Salad with Mango Dressing

Makes: 8 to 10 servings
Start to Finish 25 mins
Salad with Mango Dressing
Ingredients
  • 1  head  red or green leaf lettuce, torn into bite-size pieces (10 cups)
  • 3  ounces  arugula, trimmed and torn into bite-size pieces (about 2-1/2 cups)
  • 1/2  cup  watercress leaves
  • 3  tablespoons  snipped fresh basil
  • 3  mangoes
  • 1/4  cup  rice vinegar
  • 3  tablespoons  salad oil
  • 2  tablespoons  honey
  • 1  teaspoon  snipped fresh mint
  • 1  teaspoon  snipped fresh chives
  •  Salt and freshly ground pepper
Directions

1. In a large salad bowl toss together 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.

2. For dressing, in a blender container or food processor bowl combine the 1/2 cup chopped mango, 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 (Salad with Mango Dressing)
  • Servings Per Recipe 8,
  • cal. (kcal) 130,
  • Fat, total (g) 6,
  • carb. (g) 21,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 17,
  • pro. (g) 2,
  • vit. A (IU) 4519,
  • vit. C (mg) 36,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • sodium (mg) 29,
  • Potassium (mg) 345,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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