A colorful, fat-free salad or side dish.

• 2 Tbsp. fresh lime juice
  
• 2 Tbsp. orange juice
  
• 2 tsp. brown sugar
  
• 1/8 tsp. red pepper flakes
  
• 1/2 tsp. salt
  
• Ground black pepper
  
• 2 Persian or 8-inch piece seedless cucumber, peeled and cut in 1/4-inch slices
  
• 1 small red bell pepper, seeded and cut into 3/8-inch strips
  
• 1 ripe medium mango
  
• 8 red lettuce leaves
  
• 1/4 cup lightly packed spearmint leaves
  
• 1/4 cup dry-roasted peanuts, chopped

In medium mixing bowl, combine lime and orange juices with sugar, red pepper flakes, salt and a few grinds black pepper. Add cucumber and red pepper.

For mango, cut thin slice off stem and pointed ends. Using a swivel-bladed vegetable peeler or sharp paring knife, remove peel in strips, working from one cut end of fruit to the other. Cut flesh away from both sides of the pit, making two large domes. (Any flesh remaining on the pit is the cook’s portion.) Cut each mango half lengthwise into 1/4-inch strips and add to mixing bowl.

Toss with fork to combine salad, then set aside for 20-30 minutes to allow ingredients to marinate in the dressing.

To serve, line four salad plates with lettuce leaves. Mound one-fourth of salad onto each plate. Sprinkle on mint and peanuts. Serve immediately.

Makes 4 servings (4 cups)

Per serving: 120 calories, 5 g total fat ( 0.5 g saturated fat), 17 g carbohydrate,
4 g protein, 3 g dietary fiber, 300-360 mg sodium.

Related infoZine Article
Salsa, Deconstructed

Something Different is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.