- Prep
15
min
- Total
15
min
- Servings
4
Feast your eyes and appetite on a fruit and greens delight.
Ingredients
Orange-Yogurt Dressing
- 1/3
cup plain or vanilla fat-free yogurt - 1
tablespoon frozen (thawed) orange juice concentrate - 1
teaspoon honey
Salad
- 6
cups bite-size pieces mixed salad greens - 1
cup sliced strawberries, blackberries or raspberries - 1
mango (about 1 pound), peeled, pitted and cut into 1-inch pieces
Steps
1
Mix all Orange-Yogurt Dressing ingredients.
2
In large serving bowl, toss all Salad ingredients; serve with dressing.
Tips from the Betty Crocker Kitchens
tip 1
Need help cutting a mango? Score the skin lengthwise into fourths with a knife, and peel like a banana. Cut the peeled mango lengthwise close to both sides of the seed, then cut into pieces.
tip 2
Choose dark-green greens for your salad. Romaine and spinach top the charts nutritionally. In general, the darker the green, the more nutrients it has to offer.
tip 3
Use one large peach or nectarine for the mango.
Nutrition
75 Calories, 0g Total Fat, 3g Protein, 20g Total Carbohydrate
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 75
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 25mg
- 0%
- Total Carbohydrate
- 20g
- 0%
- Protein
- 3g
- Vitamin A
- 26%
- 26%
- Vitamin C
- 28%
- 28%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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