Mango-Chutney Salad

• 5 oz. mixed spring greens, rinsed and dried
• 3 ripe mangoes, peeled and diced
• 1/2 cup chopped pecans
• 1 cup sliced water chestnuts
• 1 tsp. curry powder, or more to taste
• 2 Tbs. vegetable oil
• 4 Tbs. rice vinegar
• 1/4 cup plain nonfat yogurt
• 3/4 cup mango chutney
• Shredded fresh ginger for garnish

1. Arrange greens in a salad bowl, and toss with mangoes, pecans and water chestnuts.
2. Set aside.
3. Stir together curry powder, vegetable oil, vinegar, yogurt and chutney to make a thick, creamy dressing.
4. Pour over salad mixture, and toss to combine well.
5. Garnish with shredded ginger, and serve.

mixed spring greens, mangoes, pecans, water, curry powder, vegetable oil, rice vinegar, nonfat yogurt, mango, fresh ginger

Taken from www.vegetariantimes.com/recipe/mango-chutney-salad/ (may not work)