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Raspberry Mango Salad

2 cups arugula 
1 cup torn Bibb or Boston lettuce 
1 cup diced mango 
3/4 cup fresh raspberries 
1/2 cup watercress, stems removed 
1/4 cup (1-1/2 ounces) crumbled blue cheese 
1 tablespoon olive oil 
1 tablespoon water 
1 tablespoon raspberry vinegar 
1/8 teaspoon salt 
1/8 teaspoon black pepper 

Combine arugula, lettuce, mango, raspberries, watercress and cheese in medium bowl
Place remaining ingredients in small jar; shake to combine
Pour over salad; toss to coat. Serve immediately

Food exchange 1/2 vegetable 2 fat
(1/4 of total recipe) 
Calories 98 Calories from Fat 74 % Total Fat 8 g Saturated Fat 3 g 
Cholesterol 8 mg Carbohydrate 4 g Fiber 2 g Protein 3 g Sodium 227 mg

Courtesy Diabetic Cooking

Serves 4