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 firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4|
|Calories from Fat: 87 (56%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 138.1mg||5 %|
|Potassium 535.7mg||14 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 12.2g|
|Protein 3.1g||4 %|
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Calories per serving: 156
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