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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


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.

  • 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; 3.1 g total fat; 0.9 g saturated fat; 5 mg cholesterol; 127 mg sodium. 193 mg potassium; 9.4 g carbohydrates; 1.5 g fiber; 7 g sugar; 2.2 g protein; 902 IU vitamin a iu; 15 mg vitamin c; 6 mcg folate; 74 mg calcium; 13 mg magnesium;