Healthy Appetite with Karena Johnson, Staff Dietician
Green Salad with Mangoes
Makes: 4 servings Total Time: 10 minutes
10 ounces (1/2 of a
1 cup Fare For All mango,
chopped (~1 mango)
1/2 cup sliced red
onion (1 medium onion)
1/3 cup Balsamic vinaigrette
Combine salad ingredients in a
bowl. Toss with vinaigrette.
Makes: 1/2 cup Total Time: 5 minutes
1/4 cup Balsamic vinegar
6 tablespoons olive
A pinch of salt and pepper
Whisk together the
vinegar and oil. Add a pinch of salt and pepper to taste. Serve over salad.
Eat salad as a side dish OR add cooked
chicken breast strips on top to make a meal.
Add different vegetables to your salad for more
color (i.e. tomatoes, bell peppers).
Make your salad with other leafy greens such
as spinach, kale, and red or green leaf lettuce. All of these greens,
including romaine lettuce, have more nutrients than iceberg lettuce.
For over ripe mangoes, add them to a smoothie
mixed with lowfat yogurt and milk.