Broccoli Mango Salad

Fruit Salad - Salad

The unique flavors of this salad blend to make a tasty dish. This salad is always a hit! We usually make it with light or fat-free ranch to keep it lower in fat.

Brief

Prep 20 mins

Additional: 4hrs

Total: 4hrs20 mins

Servings: 8

Yield: 8 servings

Broccoli Mango Salad

Ingredients

½ cup reduced-fat ranch dressing

2 tablespoons orange juice

1 tablespoon prepared horseradish

4 cups chopped broccoli

1 large mango

peeled and cubed

½ cup cashews

1 small red onion

cut into thin wedges

1 (11 ounce) can mandarin oranges

drained

Fourth of July Salad

Salad

Directions

Step 1

Combine ranch dressing orange juice and horseradish in a bowl; mix well and set aside.

Step 2

Toss together the chopped broccoli cubed mango cashews and wedged onion in a salad bowl. Pour the dressing over the broccoli mixture; toss to coat. Refrigerate at least 4 hours. Add the drained oranges to the salad just before serving.

Nutritional Information

Broccoli Mango Salad

Servings Per Recipe:8

Calories: 147.8

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 18.9g 6%

Dietary Fiber: 2.7g 11%

Sugars: 11.7g

Fat: 7.7g 12%

Saturated Fat: 1.1g 6%

Cholesterol: 4.2mg 1%

Vitamin A Iu: 909.8IU 18%

Niacin Equivalents: 1.5mg 12%

Vitamin B6: 0.2mg 11%

Vitamin C: 66.1mg 110%

Folate: 44.8mcg 11%

Calcium: 40mg 4%

Iron: 1.1mg 6%

Magnesium: 41mg 15%

Potassium: 343.7mg 10%

Sodium: 229.6mg 9%

Thiamin: 0.1mg 10%

Calories From Fat: 69.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.