Gold and Green Salad

FOR DRESSING:
  • 1⁄4 cup light mayonnaise, Hellmann’s® or Best Foods®
  • 1⁄4 cup fat-free sour cream, Knudsen®
  • 1 tablespoon lemon juice, ReaLemon®
  • 1⁄2 teaspoon reduced-sodium soy sauce, Kikkoman®
FOR SALAD:
  • 4 cups spring salad mix, Fresh Express®
  • 12 refrigerated mango slices, drained, Ready Pac®
  • 1 avocado, sliced into 12 slices
  • 12 slices cucumber (optional)
  • 1⁄4 cup bias-sliced scallions (green onions)
  1. For Dressing, in a small bowl, stir together mayonnaise, sour cream, lemon juice, and soy sauce; set aside.
  2. For Salad, divide salad mix among 4 chilled salad plates. Divide mango, avocado, and cucumber slices (optional) among plates. Spoon dressing over salads; sprinkle with scallions.
  • Yields: 4 servings
  • Preparation Time: 15 minutes
    Excerpted from the book, Sandra Lee Semi-Homemade Cooking Light, by Sandra Lee
    Copyright © 2006 Sandra Lee Inc. www.sandralee.com

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