Tender Greens, Raspberries and Mango with Orange Vinaigrette
This side salad makes for a delicious springtime lunch served with a chunk of crusty whole grain bread and nestled along side grilled chicken or fish. Or, if you like, make extra dressing as a marinade for chicken, then grill and slice thin to serve atop the salad. Side salad turns entrée!
Salad: Vinaigrette:
5 cups torn Bibb and red 3 tablespoons frozen orange juice
leaf lettuces concentrate, thawed
¼ cup sliced green onion 2 tablespoons sugar
6-ounce container raspberries 2 tablespoons red wine vinegar
1 cup diced mango (about 1 large mango) 2 teaspoons extra virgin olive oil
¼ cup slivered almonds, toasted 1 teaspoon dry mustard
4 3-ounce cooked chicken breasts, ¼ teaspoon salt boneless and skinless Freshly ground, coarse black pepper
Paprika
To prepare salad, combine lettuces and green onion in a large bowl. Set aside.
To prepare vinaigrette, combine first 6 ingredients in a small bowl; whisk until blended and slightly thickened. Add pepper and paprika to taste.
To assemble salad, pour vinaigrette over salad; toss gently to evenly coat. Divide salad between 4 serving plates. Layer sliced chicken over each; sprinkle with raspberries, mango and almonds. Makes 4 servings.
Per serving: 303 calories, 72 mg cholesterol, 9g fat, 217 mg sodium, 27 g carbohydrate,
5 g fiber.
