SPINACH SALAD WITH MANGO AND CANDIED PECANS
Provided by Katie Morford
Categories Salad Fruit Leafy Green Nut Side Quick & Easy Mango Pecan Spinach Spring Bon Appétit San Francisco California Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
- Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
SPICY BROCCOLI-MANGO SALAD
From Betty's Soul Food Collection... This side salad rocks with sweet and spicy flavors that blend broccoli, mango, jazzed-up pecans and a citrusy dressing into an amazing taste sensation.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
- In small bowl, mix dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients.
- Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.
Nutrition Facts : Cholesterol 5 mg, Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g
TROPICAL SNAP PEA & MANGO SALAD
We toss romaine with chunks of mango, avocado, sugar snap peas, red onion and a homemade honey-lime dressing. A little toasted coconut sprinkled on top adds extra texture. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk honey, lime zest, lime juice and oil until blended. Drizzle over salad and toss to coat. Sprinkle with coconut. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 10g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 5g fiber), Protein 3g protein.
STRAWBERRY MANGO SALAD
I combined some different ideas from several recipes to come up with the ingredients for this salad. In deference to a dear friend's craving, the recipe had to include balsamic vinegar in the dressing. It was a satisfying hit.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a serving bowl, combine the salad greens, mango, strawberries and cranberries. In a small bowl, whisk the oil, sugar, vinegar and salt. Pour over salad; toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 323 calories, Fat 24g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein.
MANGO-PECAN CHICKEN
The recipes I found for mango chicken seemed to overwhelm the mangoes with citrus juices. Here's my version, which I believe keeps the flavor of fresh mango in focus. Garnish with a sprig of fresh parsley and serve with plain white rice.
Provided by morble
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
- While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
- To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 25 g, Cholesterol 67.2 mg, Fat 14.9 g, Fiber 3.1 g, Protein 26 g, SaturatedFat 2.4 g, Sodium 61.8 mg, Sugar 20.1 g
STRAWBERRY MANGO SALAD
Delight your taste buds with this delightful salad with tropical flavors! The strawberry yogurt dressing is divine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
- On 4 salad plates, arrange salad greens, strawberries, mango and red onion. Pour dressing over salads; sprinkle with pecans.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 15 g, TransFat 0 g
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