Tomato-and-Mango Salad with Curry-Orange Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 16%
  • Fat: 3.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 2.3g
  • Carbohydrate: 40.1g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 61mg
  • Calcium: 30mg

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

  1. 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.
  2. Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.
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