Mango Tango Summer Salad

Tropical grown mango pairs with local garden vegetables for a bright, delicious and nutritious salad. I usually get inspiration from foodie magazines like Cooking Light and Donna Hay, food photos in blogs and social media and from other RDs/RDNs (especially members of the Recipe Redux). But today’s source of inspiration is different. It’s even a bit quirky. You see, Mango Tango is the last doggie shampoo I used to bathe my pups, and dang if I can get these words to stop runnin’ through my head. No, I’m not using shampoo in my recipe! I’m using fresh mango; a tropical fruit that’s available year round.

Serves (serves 4)     adjust servings

Ingredients

(serves 4)

  • 6 cups mixed salad greens (romaine, red leaf lettuce, arugula)
  • 1/2 red onion, sliced
  • 1/2 cup cucumber slices
  • 1 red pepper, sliced
  • 1 cup cherry or grape tomatoes
  • 1 fresh mango, peeled and cut into long slices
  • 2 tablespoons dried sweetened cranberries

for the vinaigrette

  • 1 1/2 tablespoon raspberry infused white balsamic vinegar
  • 1/2 teaspoon salt
  • 1-2 teaspoons sugar
  • 2 tablespoons canola oil

Instructions

    by

    Nutrition Facts
    Serving Size
    Amount Per Serving As Served
    Calories 159kcal Calories from fat 69
    % Daily Value
    Total Fat 8g 12%
    Saturated Fat 1g 5%
    Transfat 0g
    Sodium 312mg 13%
    Carbohydrate 23g 8%
    Dietary Fiber 4g 16%
    Sugars 18g
    Protein 2g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g

    TPB Kale and Citrus Salad

    This salad highlights the knockout flavor combo of kale and citrus with a honey mustard vinaigrette. Disclosure: I received a Produce Box , as mentioned in this post, free of charge. I was not asked to write a review or post a recipe. I was not compensated for my time. Opinions are my own.

    Serves (serves 4)     adjust servings

    Ingredients

    (serves 4)

    • 1 bunch kale, stemmed, cleaned and chopped
    • 2 oranges/tangerines/tangelos/grapefruits/etc., peeled and sectioned
    • 1 small red onion, thinnly sliced
    • 3 Tablespoons apple cider vinegar
    • 1 Tablespoon stone-ground mustard
    • 1 teaspoon honey
    • 3 tablespoons EVOO
    • salt and pepper to taste

    Instructions

    1. 1. Combine kale, oranges, and onion in large serving bowl.
    2. 2. Whisk together vinegar, mustard and honey in a small bowl and slowly whisk in olive oil.
    3. 3. Season to taste with salt and pepper and pour over kale salad. Let stand for 15 minutes before serving.

    by

    Nutrition Facts
    Serving Size
    Amount Per Serving As Served
    Calories 172kcal Calories from fat 98
    % Daily Value
    Total Fat 11g 17%
    Saturated Fat 1g 5%
    Transfat 0g
    Sodium 496mg 21%
    Carbohydrate 18g 6%
    Dietary Fiber 4g 16%
    Sugars 12g
    Protein 3g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g
    Social media & sharing icons powered by UltimatelySocial