Recipe Image

Salad Greens with Mango-Basil Vinaigrette

  • 20 m
  • 20 m
Diabetic Living Magazine
“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.”


    • 1 (24 ounce) jar refrigerated mango slices, drained, divided
    • ¼ cup light red-wine vinaigrette salad dressing
    • 2 teaspoons chopped fresh basil
    • 1 teaspoon chopped fresh mint
    • ⅛ to ¼ teaspoon crushed red pepper
    • 6 cups torn mixed salad greens (5 ounces)
    • 1 ounce Manchego cheese or Parmesan cheese, finely grated ( ¼ cup)


  • 1 Place ½ 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 vinaigrette. Top with cheese. Serve immediately.
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