Juicy mango complements the zesty balsamic vinaigrette in a savory, 20-minute side salad.
Mango-Pecan Salad
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 6
Ingredients
- 1/4 cup chopped pecans
- 5 cups torn mixed salad greens
- 1 medium mango, seed removed, peeled and cut up (3/4 to 1 cup)
- 1/4 cup sliced green onions (about 4 medium)
- 1/4 cup balsamic vinaigrette or other oil-and-vinegar dressing
- 2 slices bacon, cooked, crumbled
Instructions
-
Step1Heat oven to 350°F. In shallow pan, spread pecans. Toast in oven 5 to 8 minutes, stirring occasionally, until light brown; cool.
-
Step2In large serving bowl, toss salad greens, mango, green onions and vinaigrette. Top with bacon and pecans. Serve immediately.
Nutrition
180
Calories
14g
Total Fat
3g
Protein
11g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 180
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 220mg
- 9%
- Potassium
- 330mg
- 10%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 7g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 20%
- 20%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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