Mango-Avocado Salad

Mango-Avocado Salad

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1/8 ts Pepper
4 c salad greens; Gourmet
2 tb fresh basil; Chopped
1 ts fresh jalapeno; Minced, seeded
1 tb Sherry vinegar
1 sm Avocado; peeled and sliced
1/4 c Fresh lime juice
1/2 ts Ground coriander
1/4 ts Salt
1/3 c tomato; Chopped
2 tb Fresh Cilantro; chopped
2 tb Chopped dry-roasted cashews
1 Mango; peeled and sliced
1 tb Low-sodium soy sauce

Original recipe makes 4



Place 1 cup salad greens on each of 4 individual plates; divide mango and avocado evenly among salads. Combine tomato and next 9 ingredients (tomato through pepper) in a bowl; stir well. Drizzle about 3 tablespoons dressing over each salad, and top each with 1-1/2 teaspoons cashews. Yield: 4 servings. Per serving: 131 Calories; 8g Fat (49% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 274mg Sodium Recipe by: Cooking Light, June 1995, page 114 Posted to MC-Recipe Digest V1 #404 by on Jan 28, 1997.

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