Mango Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant mixed fruit and green salad with blueberries, mango, and strawberry, dressed with a creamy cinnamon-yogurt vinaigrette. It's light, fresh, and perfect as a lunch side or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 cups spring mix lettuce blend (5 ounces, or your favorite salad greens)
- 1 cup blueberries
- 1 cup peeled and diced honey mango (2 mangoes)
- 1 cup thinly sliced strawberries (or chopped)
- 1/2 cup coarsely chopped cinnamon-roasted almonds
- 1/4 cup mango yogurt (I love Chobani’s mango yogurt)
- 4 teaspoons honey
- 2 clementine oranges (1/2 teaspoon zest and 2 tablespoons juice)
- 1/8 teaspoon ground cinnamon (optional)
- 1/8 teaspoon salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 99mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 341mg
- Calcium
- 72mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.