Cucumber, Mango and Spinach Salad

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Enjoy this colorful and flavorful salad with a hearty soup.

Ingredients

1 bag (5 ounces) or 1 bunch fresh spinach

1 mango, peeled and cut into bite-size pieces

1 large cucumber, sliced

6 green onions, thinly sliced

1/2 cup thinly sliced fresh basil

1/4 cup seasoned rice vinegar

3 T freshly squeezed lime juice

1/4 tsp ground black pepper

PER SERVING: 45 calories; 0.3 g fat; 0 g saturated fat; 5.5% calories from fat; 0 mg cholesterol; 1.5 g protein; 10.9 g carbohydrate; 7.4 g sugar; 1.7 g fiber; 219 mg sodium; 50 mg calcium; 1.3 mg iron; 19.1 mg vitamin C; 2134 mcg beta-carotene; 1 mg vitamin E

Preparation

Wash the spinach and dry it in a salad spinner. If the leaves are large, tear them into bite-size pieces. Transfer to a large salad bowl.

Combine the mango, cucumber, green onions, and basil in a medium bowl. Add the vinegar and lime juice and toss until evenly coated. Arrange the mango mixture on the spinach and sprinkle with the black pepper.

Serve immediately.

Recipe by
Katherine Lawrence