Mango Pecan Salad

Juicy mango complements the zesty balsamic vinaigrette in a savory, 20-minute side salad.


4 servings


1/4 cup chopped pecans
5 cups torn mixed salad greens
1 medium mango, seed removed, peeled and cut up (3/4 to 1 cup)
1/4 cup sliced green onions (about 4 medium)
1/4 cup balsamic vinaigrette or other oil-and-vinegar dressing
2 slices bacon, cooked, crumbled


Preheat oven to 350°F (177°C). In shallow pan, spread pecans. Toast in oven 5 to 8 minutes, stirring occasionally, until light brown; cool.

In large serving bowl, toss salad greens, mango, green onions and vinaigrette. Top with bacon and pecans. Serve immediately.

Estimated Time

Preparation/Total Time: 20 minutes

Additional Information

No mango? Other fruits, such as raspberries, grapes or nectarines, will work well, too.

Instead of toasting pecans, substitute candied pecans found in the snack section of the grocery store.

Nutritional Information

Amount per serving: Calories 180 (Calories from Fat 120), Total Fat 14 g (Saturated Fat 2 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 220 mg; Total Carbohydrate 11 g (Dietary Fiber 3 g, Sugars 7 g), Protein 3 g; Exchanges: 1/2 Other Carbohydrate; 1/2 Vegetable; 1/2 High-Fat Meat; 1 Fat; Carbohydrate Choices: 1

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