Winter Pomegranate & Mango Salad
Prep: 15 minutes
Cook: 4 minutes • Serves: 4
1 mango, peeled, pitted and thinly sliced
3 cups packed baby greens such as baby arugula, baby kale and/or baby spinach
1/4 cup lite honey mustard dressing
1/2 cup pomegranate arils
1/4 cup crumbled goat cheese
1. In large skillet, toast pecans over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. In large bowl, toss mango, baby greens and dressing. Makes about 4 cups.
3. Serve salad sprinkled with pomegranate arils, cheese and pecans.
Approximate nutritional values per serving (1 cup salad, 2 tablespoons pomegranate arils, 1 tablespoon goat cheese, 1 tablespoon pecans):
178 Calories, 9g Fat (2g Saturated), 9mg Cholesterol,
193mg Sodium, 22g Carbohydrates, 4g Fiber, 4g Protein