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Strawberry, Mango & Beet Salad
Strawberry, Mango & Beet Salad

Strawberry, Mango & Beet Salad

15 Min(s)
15 Min(s) Prep
Healthy Living
Add a fresh and fruity twist to the classic plate of mixed greens with the Strawberry, Mango & Beet Salad recipe. Mixed greens get a dressing up in the Strawberry, Mango & Beet Salad recipe—and so does your meal!
What You Need
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10 servings
Original recipe yields 10 servings
1 pkg. (5 oz.) torn mixed salad greens
1 cup sliced strawberries
1 cup sliced cooked red beets
1 cup coarsely chopped pecans, toasted
1 fresh mango, peeled, chopped
1 pkg. (4 oz.) crumbled feta cheese
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Let's Make It
Toss salad greens with all remaining ingredients except dressing in large bowl.
Add dressing just before serving; mix lightly.
Kitchen Tips
Tip 1
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish.  Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet.  Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.
Tip 2
Make Ahead
This crisp salad can be prepared ahead of time. Pour dressing into large bowl. Top with layers of beets, strawberries, mangos, salad greens, cheese and nuts. Refrigerate up to 12 hours. Mix lightly just before serving.
Tip 3
How to Cut Mangos
A mango can be a little intimidating to cut, since it has a large, flat seed that runs almost its entire length. Start by cutting off the very ends of the mango to determine the seed's orientation. Next, cut the flesh away from each side of the seed, getting as close possible to the seed to create two "filets." Cut parallel lines down the flesh side of each filet, being careful not to pierce the skin on the opposite side. Turn the filets 90 degrees and repeat the parallel cuts to create a grid. Press the skin to invert each filet and pop the cut fruit out, then cut the cubes from the skin to remove.
Tip 4
Nutrition Bonus
This colorful salad features a variety of fruits and vegetables which make it rich in both vitamins A and C and a good source of fiber.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 200mg
Total Carbohydrates 11g
Dietary Fiber 3g
Sugars 8g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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