Mango And Feta Cheese Salad Supper
Yield 2 servings.
2 teaspoons balsamic vinegar 1 tablespoon olive oil
Salt and freshly ground black
pepper
1 cup sliced red onion
2 cups mango (cut into 1-inch
cubes)
1 cup avocado (cut into 1-inch
cubes)
1 cup cucumber (cut into 1-inch
cubes)
1 cup tomato (cut into 1-inch
pieces)
⁄2 cup sliced radish
1
1⁄2 cup reduced-fat feta cheese (cut
into 1⁄2-inch cubes)
4 cups lettuce cut into small
pieces
2 whole wheat pita breads
Whisk balsamic vinegar and olive oil together in a large bowl. Add salt and pepper to taste. Add red onion, mango, avocado, cucumber, tomato and radish slices to the bowl. Toss well to coat all ingredients with the dressing. Toast pita bread in a toaster oven or under the boiler until slightly crisp. Remove and cut into triangles.
Divide the lettuce between two dinner plates. Spoon salad on top of the lettuce. Divide feta into two potions and add to the plates. Serve with pita triangles.
Per serving: 616 calories (41% from fat), 28.4 g fat (8.6 g saturated, 12.6 g monounsaturated), 34 mg cholesterol, 17.6 g protein, 82.8 g carbohydrates, 17.2 g fiber, 664 mg sodium.