| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 4 | Servings | |
INGREDIENTS
| 4 | c | Gourmet salad greens |
| 1 | Mango, peeled and sliced | |
| 1 | Avocado, peeled and sliced | |
| 1/3 | c | Chopped tomato |
| 1/4 | c | Fresh lime juice |
| 2 | T | Chopped fresh cilantro |
| 2 | T | Chopped fresh basil |
| 1 | T | Sherry vinegar |
| 1 | T | Low-sodium soy sauce |
| 1 | t | Minced seeded jalapeno |
| pepper | ||
| 1/2 | t | Ground coriander |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 2 | T | 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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