Mango and pinenut salad

Beans, greens, and mango turn this healthy recipe into a 12-gram high-fiber fiesta. But the eclectic flavors—tropical mango, spicy Dijon, and buttery pine nuts—will drive that healthy fact right out of your mind and make you re-think your idea of what a fruit salad can be.

2 c chopped fresh mango
1/3 c fresh orange juice
2 Tbsp canola or olive oil
2 tsp grainy Dijon mustard
1/2 tsp salt
1/4 tsp pepper
4 c shredded Romaine lettuce
1 c finely shredded red cabbage
1 c thinly sliced scallions
2 cans (15 oz) cannellini beans, rinsed and drained
1/4 c raw or toasted pine nuts

1. In a mini chopper or a blender, purée ¼ cup mango, OJ, oil, mustard, salt, and pepper.

2. In a large bowl, combine lettuce, cabbage, scallions, beans, remaining mango, and pine nuts. Toss gently. Add vinaigrette and toss just before serving. Divide evenly into four salad bowls.

Makes four servings. Per serving: 372 calories, 14 g fat (1.5 g saturated), 665 mg sodium, 52 g carbs, 12 g fiber, 12 g protein

TIP If you don’t have a blender (or the time) to mix up the mango vinaigrette, buy bottled fat-free mango vinaigrette (such as Consorzio).