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Jicama & Cucumber Green Salad with Mango Vinaigrette

This is a great recipe for low-sodium diets. Nutritional information per serving: 250 calories, 13g fat, 0mg cholesterol, 80mg sodium, 33g carbohydrates, 6g protein
Mexican
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Recipe uses Original Red Sauce
Original Red Sauce
Servings:
6
Jicama & Cucumber Green Salad with Mango Vinaigrette
Jicama & Cucumber Green Salad with Mango Vinaigrette

Ingredients

Mango vinaigrette
1 large ripe mango, peeled and diced
3 tablespoons rice vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon sweet paprika
1/4 cup olive oil
Salad
1 large ripe mango
1 medium jicama
1 medium cucumber
1/3 cup slivered unsalted almonds
1 (10-ounce) package mixed greens (about 12 cups)
1 tablespoon chopped parsley

Preparation

Prepare mango vinaigrette: Place mango in a food processor with rice vinegar, lemon juice, TABASCO® Sauce and paprika. Blend on medium speed, slowly adding olive oil until emulsified. Set aside.

Prepare salad: Peel second mango, jicama and cucumber; remove pit from mango and seeds from cucumber. Cut each into 1/2-inch-wide strips and set aside.

Place almonds in a dry frying pan. Cook over medium high heat, stirring frequently, until golden brown, 2-3 minutes.

To assemble salad, divide greens between 6 plates. Top with mango, jicama and cucumber strips. Sprinkle on parsley and toasted almonds. Drizzle with mango vinaigrette.

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You will need:

Original Red Sauce

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Original Red Sauce