| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Gourmet salad greens |
| 1 |
|
Mango, peeled and sliced |
| 1 |
sm |
Avocado, peeled and sliced |
| 1/3 |
c |
Chopped tomato |
| 1/4 |
c |
Fresh lime juice |
| 2 |
tb |
Chopped fresh cilantro |
| 2 |
tb |
Chopped fresh basil |
| 1 |
tb |
Sherry vinegar |
| 1 |
tb |
Low-sodium soy sauce |
| 1 |
ts |
Minced seeded jalapeno pepper |
| 1/2 |
ts |
Ground coriander |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Chopped dry-roasted cashews |
INSTRUCTIONS
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 igor@digex.net on Jan 28, 1997.
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