Mango-Chutney Salad
Vegetarian Times Issue: May 1, 2004 p.26
30 minutes or less
A delightful luncheon dish, this light main-course salad calls for a fruit- or vegetable-laden quick bread or muffins or grilled cheese sandwiches. And it allows for a rich dessert such as a lemon or apple tart with vanilla ice cream. Offer herbed tea as a beverage.
Directions
- Arrange greens in a salad bowl, and toss with mangoes, pecans and water chestnuts. Set aside.
- Stir together curry powder, vegetable oil, vinegar, yogurt and chutney to make a thick, creamy dressing. Pour over salad mixture, and toss to combine well. Garnish with shredded ginger, and serve.
ingredient list
Serves 2
- 5 oz. mixed spring greens, rinsed and dried
- 3 ripe mangoes, peeled and diced
- 1/2 cup chopped pecans
- 1 cup sliced water chestnuts
- 1 tsp. curry powder, or more to taste
- 2 Tbs. vegetable oil
- 4 Tbs. rice vinegar
- 1/4 cup plain nonfat yogurt
- 3/4 cup mango chutney
- Shredded fresh ginger for garnish
Nutritional Information
Per SERVING:
| Calories |
640 |
| Protein |
10g |
| Total Fat |
37g |
| Saturated Fat |
23g |
| Carbs |
80g |
| Sodium |
80mg |
| Fiber |
14g |
| Sugar |
49g |
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Better than I expected. I worried it would be too leeky, but it was not. It was, as I expected, in need of more seasoning. I used fleur de sel with grilled spices. I would also sautee the garlic and the leeks before adding the water, reduce the water and keep the tomato juice and simmer longer if time permits. I served it with homemade croutons instead of the bread in the bottom of the bowl. Served with Mango-Chutney Salad <a href="http://www.vegetariantimes.com/recipes/9016?section=">Mango-Chutney Salad</a>> and Creamy Dark Chocolate Pudding <a href="http://www.vegetariantimes.com/recipes/10015?section=><Creamy Dark Chocolate Pudding</a>. Photo available at: http://s21.photobucket.com/albums/b278/ajs_photos/ottawa%20montreal%20aug%202010/?action=view¤t=IMG_1281-1.jpg&t=1282414331782
This salad is delicious. It is very sweet. I have made it again and increased the yogurt to balance the sweetness, using as much as 1/2 cup yogurt and reducing the chutney to 1/2 cup. Any variation in between works too. I made my own chutney using a recipe I found online.