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Mango-Chutney Salad

30 minutes or less A delightful luncheon dish, this light main-course salad calls for a fruit- or vegetable-laden quick bread or muffins or grilled cheese sandwiches. And it allows for a rich dessert such as a lemon or apple tart with vanilla ice cream. Offer herbed tea as a beverage.

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30 minutes or less

A delightful luncheon dish, this light main-course salad calls for a fruit- or vegetable-laden quick bread or muffins or grilled cheese sandwiches. And it allows for a rich dessert such as a lemon or apple tart with vanilla ice cream. Offer herbed tea as a beverage.

Servings
SERVING

Ingredients

  • 5 oz. mixed spring greens, rinsed and dried
  • 3 ripe mangoes, peeled and diced
  • 1/2 cup chopped pecans
  • 1 cup sliced water chestnuts
  • 1 tsp. curry powder, or more to taste
  • 2 Tbs. vegetable oil
  • 4 Tbs. rice vinegar
  • 1/4 cup plain nonfat yogurt
  • 3/4 cup mango chutney
  • Shredded fresh ginger for garnish

Preparation

  1. Arrange greens in a salad bowl, and toss with mangoes, pecans and water chestnuts. Set aside.
  2. Stir together curry powder, vegetable oil, vinegar, yogurt and chutney to make a thick, creamy dressing. Pour over salad mixture, and toss to combine well. Garnish with shredded ginger, and serve.

Nutrition Information

  • Serving Size Serves 2
  • Calories 640
  • Carbohydrate Content 80 g
  • Cholesterol Content 0 mg
  • Fat Content 37 g
  • Fiber Content 14 g
  • Protein Content 10 g
  • Saturated Fat Content 23 g
  • Sodium Content 80 mg
  • Sugar Content 49 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g