A double dose of mango in this recipe (in the salad and in the dressing!) provides extra vitamins and minerals. Fresh and light, this fruity tossed side salad will pair nicely with any main dish you serve.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 vinaigrette. Top with cheese. Serve immediately.

Nutrition Facts

69 calories; protein 2.2g 5% DV; carbohydrates 9.4g 3% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 7.1g; fat 3.1g 5% DV; saturated fat 0.9g 5% DV; cholesterol 5.2mg 2% DV; vitamin a iu 902.5IU 18% DV; vitamin c 15.2mg 25% DV; folate 6.5mcg 2% DV; calcium 73.6mg 7% DV; iron 0.4mg 2% DV; magnesium 13mg 5% DV; potassium 193.3mg 5% DV; sodium 127.1mg 5% DV.