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Mango-Cucumber Salad

Mango-Cucumber Salad
 
Yield:
32 servings, 1 cup each

Ingredients

Ingredients Weights Measures
Sweet Orange-Curry Dressing
KRAFT Zesty Italian Dressing 16 fl oz 2 cups
orange marmalade 6 oz. 1/2 cup
curry powder - 2 tsp.
Mango-Cucumber Salad
cucumbers, small dice 2 lb. + 8 oz. 2 qt. + 2-2/3 cups
green mangos, peeled, small dice 2 lb. + 8 oz. 2 qt. + 2-2/3 cups
cashews, chopped 2 lb. + 8 oz. 2 qt. + 2-2/3 cups
BAKER'S ANGEL FLAKE Coconut, toasted 2-1/2 oz. 2 qt.
red onions, small dice 8 oz. 2 cups
fresh cilantro, chopped 2-1/2 oz. 2 cups
fresh mint, chopped 2-1/2 oz. 2 cups
green mangos, peeled, seeded and each cut into 6 slices 10 lb. 16 each

Directions

SWEET Orange-Curry Dressing: Mix ingredients until well blended. Refrigerate until ready to use.

FOR each serving: Combine 1/3 cup each cucumbers, diced mangos and nuts; 1/4 cup coconut; and 1 Tbsp. each onions, cilantro and mint. Add 1 Tbsp. Sweet Orange-Curry Dressing; mix lightly. Arrange 3 mango slices on serving plate; top with salad.

Kraft Kitchens Tips

Serving Suggestion
Top each salad with a sliced grilled 4-oz. chicken breast.
K:59800v01:121709
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Nutritional Information

Nutrition Information

Calories
 380
Total fat
 22 g
Saturated fat
 5 g
Cholesterol
 0 mg
Sodium
 310 mg
Carbohydrate
 41 g
Dietary fiber
 5 g
Sugars
 28 g
Protein
 8 g
Vitamin A
 30 %DV
Vitamin C
 70 %DV
Calcium
 4 %DV
Iron
 15 %DV