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Raspberry Mango Salad
Raspberry Mango Salad
Yield: Makes 4 servings
Ingredients:
2cups arugula
1cup torn Bibb or Boston lettuce
1cup diced mango
3/4cup fresh raspberries
1/2cup watercress, stems removed
1/4cup (1-1/2 ounces) crumbled blue cheese
1tablespoon olive oil
1tablespoon water
1tablespoon raspberry vinegar
1/8teaspoon salt
1/8teaspoon black pepper
Preparation:
1.Combine arugula, lettuce, mango, raspberries, watercress and cheese in medium bowl. 2.Place remaining ingredients in small jar; shake to combine. Pour over salad; toss to coat. Serve immediately.
Nutritional Information:
Serving Size: 1 cup salad with about 1 tablespoon vinaigrette
Fiber
2 g
Carbohydrate
12 g
Cholesterol
8 mg
Saturated Fat
3 g
Total Fat
8 g
Calories from Fat
74 %
Calories
98
Protein
3 g
Sodium
227 mg
Dietary Exchange:
Fat
2
Vegetable
1/2
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