Spring Mango Salad Toss

Spring Mango Salad Toss
15
1 Review
This colorful salad is great for large gatherings. Fresh lime, cumin and cilantro give it a Southwest flare.
30 min
Prep Time
35 min
Total Time
8 servings

Ingredients

Dressing

3 tablespoons
fresh lime juice
3 tablespoons
olive oil
2 tablespoons
honey or sugar
1 tablespoon
chopped fresh cilantro
1 tablespoon
white wine vinegar*
1/2 teaspoon
salt
1/2 teaspoon
ground cumin

Salad

2 tablespoons
Land O Lakes® Butter
1 cup
frozen whole kernel corn
1 teaspoon
finely chopped fresh garlic
1 medium (1 cup)
red bell pepper, sliced into thin 1-inch strips
2 (5-ounce) bags
spring mix salad greens
3/4 cup
sliced green onions
1
mango, peeled, cut into 1/2-inch cubes
 
*Substitute white vinegar.

Directions

  1. Combine all dressing ingredients in small jar with tight-fitting lid. Shake until well mixed; refrigerate until ready to serve.
  2. Melt butter in 8-inch skillet over medium-high heat; add frozen corn and garlic. Cook, stirring constantly, 5-6 minutes or until corn starts to brown. Remove from heat; stir in bell pepper strips. Set aside; cool slightly.
  3. Combine all remaining salad ingredients in large bowl; top with corn mixture. Pour dressing over salad; toss to coat. Serve immediately.

Recipe Tips

Nutrition Facts (1 serving)

Calories
140
Cholesterol
10mg
Carbohydrates
16g
Protein
2g
Fat
8g
Sodium
180mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

5 star I made this recipe 4 times last year and am so excited that mango's are back in season. We will have it again tonight with Grilled chicken. It is fresh, light and with a perfect dressing that has a bit of a kick.

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