4 cup Gourmet salad greens
1 Mango, peeled and sliced
1 small Avocado, peeled and sliced
1/3 cup Chopped tomato
1/4 cup Fresh lime juice
2 tbsp Chopped fresh cilantro
2 tbsp Chopped fresh basil
1 tbsp Sherry vinegar
1 tbsp Low-sodium soy sauce
1 tsp Minced seeded jalapeno pepper
1/2 tsp Ground coriander
1/4 tsp Salt
1/8 tsp Pepper
2 tbsp Chopped dry-roasted cashews
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Place 1 cup salad greens on each of 4 individual plates; divide mango and avocado evenly among salads.
Combine tomato and next 9 ingredients (tomato through pepper) in a bowl; stir well.
Drizzle about 3 tablespoons dressing over each salad, and top each with 1-1/2 teaspoons cashews. Yield: 4 servings.
Per serving: 131 Calories; 8g Fat (49% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 274mg Sodium
Recipe by: Cooking Light, June 1995, page 114
Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
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