| 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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