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Raspberry Mango Salad


Raspberry Mango Salad

Raspberry Mango Salad

Yield

Makes 4 servings

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

  1. Combine arugula, lettuce, mango, raspberries, watercress and cheese in medium bowl.
  2. Place remaining ingredients in small jar; shake to combine. Pour over salad; toss to coat. Serve immediately.

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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