Tomato-and-Mango Salad with Curry-Orange Vinaigrette

Tomato-and-Mango Salad with Curry-Orange Vinaigrette Recipe
Randy Mayor; Mary Catherine Muir
This recipe is also delicious with peaches or nectarines in place of the mangoes.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 181
Caloriesfromfat 16 %
Fat 3.2 g
Satfat 0.6 g
Monofat 0.9 g
Polyfat 1.3 g
Protein 2.3 g
Carbohydrate 40.1 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 61 mg
Calcium 30 mg

Ingredients

2 cups fresh orange juice (about 6 oranges)
1 tablespoon vegetable oil
1 teaspoon curry powder
1/8 teaspoon salt
3 medium tomatoes (about 1 1/2 pounds), cored and cut into 3/4-inch-thick wedges
2 medium mangoes (about 2 pounds), peeled, pitted, and cut into 1/2-inch-thick strips
1 tablespoon thinly sliced mint leaves

Preparation

Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium, and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat. Stir in oil, curry powder, and salt. Cool to room temperature.

Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.

June 2001
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