• 5 Ratings

This simple fruit and vegetable side salad goes well with chicken or fish.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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

130 calories; 6 g total fat; 0 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 29 mg sodium. 345 mg potassium; 21 g carbohydrates; 3 g fiber; 17 g sugar; 2 g protein; 0 RE vitamin a; 4519 IU vitamin a; 36 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;


5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0