Raspberry Mango Salad
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Raspberry Mango Salad
YIELD Makes 4 servings
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INGREDIENTS
| 2 | cups arugula |
| 1 | cup torn Bibb or Boston lettuce |
| 1 | cup diced mango |
| 3/4 | cup fresh raspberries |
| 1/2 | cup watercress, stems removed |
| 1/4 | cup (1-1/2 ounces) crumbled blue cheese |
| 1 | tablespoon olive oil |
| 1 | tablespoon water |
| 1 | tablespoon raspberry vinegar |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon black pepper |
PREPARATION:
- Combine arugula, lettuce, mango, raspberries, watercress and cheese in medium bowl.
- Place remaining ingredients in small jar; shake to combine. Pour over salad; toss to coat. Serve immediately.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cup salad with about 1 tablespoon vinaigrette |
| Fiber | 2 g |
| Carbohydrate | 12 g |
| Cholesterol | 8 mg |
| Saturated Fat | 3 g |
| Total Fat | 8 g |
| Calories from Fat | 74 % |
| Calories | 98 |
| Protein | 3 g |
| Sodium | 227 mg |
DIETARY EXCHANGE:
| Fat | 2 |
| Vegetable | 1/2 |
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