ATLANTA — Patti Ghezzi sent in this tasty, refreshing salad inspired by her 13-year-old niece Katie, who has been creating dishes to incorporate more healthful dining choices.
Its combination of sweet and salty flavors and interesting blending of textures make it especially satisfying. Even better, by using frozen mango you can enjoy it year-round.
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To bulk up the salad, add a protein of your choice. I used chopped rotisserie chicken, but leftover steak slices, store-bought steamed shrimp or packaged crabmeat would be a treat, too. For a vegetarian entree, choose goat cheese or avocado.
This is a perfect salad to serve on grab-and-go nights, because it goes together so easily and can be made to order.
TONIGHT'S SOLUTION
Katie's Mango Salad
TO MAKE THE MEAL
Whole-wheat rolls
Katie's Mango Salad
2 servings
Patti Ghezzi and I used Europe's Best brand frozen mango from Publix, which comes in a 1-pound, 5-ounce bag. Defrost it in the microwave or put it in the refrigerator earlier in the day or the night before. Of course, fresh can be used, too.
Instead of using prepared vinaigrette, make your own by combining 2 tablespoons balsamic vinegar and 1 tablespoon olive oil.
2 cups frozen or fresh chopped mango
4 cups butter lettuces or other salad mix
1 cup chopped cooked chicken
3 tablespoons vinaigrette
1/2 cup cashew pieces
In a microwave, defrost the mango on 50 percent power for 2 to 2 1/2 minutes or until just cold but not frozen, checking every minute.
In a large bowl, combine mango, salad, chicken and vinaigrette. Add cashews and salt and pepper to taste.
Per serving: 408 calories (percent of calories from fat, 49), 22 grams protein, 33 grams carbohydrates, 8 grams fiber, 24 grams fat (4 grams saturated), 33 milligrams cholesterol, 73 milligrams sodium.
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