Cucumber, Mango and Spinach Salad
Enjoy this colorful and flavorful salad with a hearty soup.
Ingredients
At a glance
Meal/Course
Ethnic Influence
Main Ingredient
Cooking Method
Difficulty
Featured Partners
Serves 6-8
1 bag (5 ounces) or 1 bunch fresh spinach
1 mango, peeled and cut into bite-size pieces
1 large cucumber, sliced
6 green onions, thinly sliced
1/2 cup thinly sliced fresh basil
1/4 cup seasoned rice vinegar
3 T freshly squeezed lime juice
1/4 tsp ground black pepper
PER SERVING: 45 calories; 0.3 g fat; 0 g saturated fat; 5.5% calories from fat; 0 mg cholesterol; 1.5 g protein; 10.9 g carbohydrate; 7.4 g sugar; 1.7 g fiber; 219 mg sodium; 50 mg calcium; 1.3 mg iron; 19.1 mg vitamin C; 2134 mcg beta-carotene; 1 mg vitamin E
Methods/steps
Wash the spinach and dry it in a salad spinner. If the leaves are large, tear them into bite-size pieces. Transfer to a large salad bowl.
Combine the mango, cucumber, green onions, and basil in a medium bowl. Add the vinegar and lime juice and toss until evenly coated. Arrange the mango mixture on the spinach and sprinkle with the black pepper.
Serve immediately.
Combine the mango, cucumber, green onions, and basil in a medium bowl. Add the vinegar and lime juice and toss until evenly coated. Arrange the mango mixture on the spinach and sprinkle with the black pepper.
Serve immediately.
Additional Tips
To view all of the current Food for Life Cooking and Nutrition Class locations, please visit:
http://www.cancerproject.org/classes
http://www.cancerproject.org/classes
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Created by Lester
Curry means "sauce" and is typically a blend of several spices. Use this blend in your favorite curry dishes.
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