Salad Greens with Mango-Basil Vinaigrette

Fresh and light, this fruity tossed side salad will contrast nicely with the heartier dishes in your holiday meal.

MAKES: 6 servings

CARB GRAMS PER SERVING: 9

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Salad Greens with Mango-Basil Vinaigrette

Nutrition Facts Per Serving:

Servings Per Recipe: 6
cal.(kcal): 69
Fat, total(g): 3
chol.(mg): 5
sat. fat(g): 1
carb.(g): 9
Monosaturated fat(g): 1
fiber(g): 1
sugar(g): 7
pro.(g): 2
vit. A(IU): 875
vit. C(mg): 15
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 0
Pyridoxine (Vit. B6)(mg): 0
Folate(�g): 44
Cobalamin (Vit. B12)(�g): 0
sodium(mg): 127
Potassium(mg): 193
calcium(mg): 71
iron(mg): 0

Diabetic Exchanges

Vegetables(d.e): 1
Fruit(d.e): 1

1 24 ounce jar refrigerated mango slices, drained

1/4 cup light red wine vinaigrette salad dressing

2 teaspoons snipped fresh basil

1 teaspoon snipped fresh mint

1/8 - 1/4 teaspoon crushed red pepper

6 cups torn mixed salad greens (5 ounces)

1 ounce Manchego cheese or Parmesan cheese, finely shredded (1/4 cup)

For mango-basil vinaigrette::

1. Place 1/2 cup of the mango in a food processor or blender. Cover and process or blend until smooth. Add salad dressing, basil, mint, and crushed red pepper; cover and process or blend just until mixed. Let stand for 5 minutes for flavors to develop.

2. Divide greens evenly among six salad plates. Top greens with the remaining mango, breaking mango into bite-size pieces. Drizzle each plate with 2 tablespoons of the mango-basil vinaigrette. Top with cheese. Serve immediately.

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