Mango Berry Rotini Salad
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Ingredients
- 1 cup (4 oz) whole-wheat rotini pasta, uncooked
- 1 ripe mango
- 1 cup raspberries
- 1 cup blueberries
- 2 cups baby spinach, fresh
- 1/2 cup reduced-fat feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons raspberry vinegar
- 1 teaspoon sugar
- 1 teaspoon poppy seeds
- 1/4 teaspoon salt
Instructions
- In a small bowl, whisk vinaigrette ingredients; set aside.
- Boil water and cook rotini according to package instructions. Drain cooked rotini and rinse in cool water.
- While rotini is cooking, cut mango into chunks, removing peel and pit.
- Place salad ingredients in a large bowl; drizzle with vinaigrette. Toss gently.
Nutrition
| Calories | 430 |
|---|---|
| Protein | 12 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Cholesterol | 5 mg |
| Sodium | 400 mg |
| Carbohydrates | 65 g |
| Dietary Fiber | 14 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation