Recipe: Mixed Greens with Mango, Chipotle Cheese and Citrus Dressing

Serves 4 to 6

Citrus Dressing:

- 2 tablespoons fresh lime juice

- 2 teaspoons orange juice concentrate

- ½ teaspoon chili powder

- ½ teaspoon kosher salt

- Freshly ground black pepper

- 2 ½ tablespoons extra-virgin olive oil

Salad:

- 1 ripe mango

- ½ cup slivered yellow or red bell pepper

- 1 container (6 ounces) Beecher's chipotle-flavored cheese curds (see Kitchen Notes**)

- 2 tablespoons roasted green pumpkin seeds (see Kitchen Notes***)

1. To prepare dressing: Whisk together lime juice, orange juice concentrate, chili powder, salt and pepper. Slowly add olive oil, whisking well. Refrigerate.

2. To prepare salad: Cut a thin slice from the ends of the mango. Set on one end and slice away the peel. Then slice large sections off of the center pit. Cut into ¼-inch wide pieces. Cover and refrigerate.

3. Remove stems from greens and tear larger leaves into pieces. Put into a bowl, cover with a paper towel and refrigerate up to 3 hours. Prepare bell pepper and refrigerate.

4. About 30 minutes before serving, remove cheese from refrigerator and drain.

5. To serve salad: Toss the greens with a little of the dressing and divide among 4 plates. Top with mango, yellow pepper and cheese. Sprinkle with pumpkin seeds and drizzle remaining dressing over the top.

Times Kitchen Notes:

* A blend of greens such as spring salad, arugula and romaine compliments the other ingredients in this salad.

** Pepper jack cheese, cut into small cubes or thin strips, can replace the Beecher's curds in this salad.

*** Green pumpkin seeds can be found at Whole Foods or Metropolitan Market, as well as health food stores.

Toasted pine nuts can be substituted.

Data per 1 of 6 servings:

Calories 238

Protein 9.81g

Fat 18.03g

Carbohydrates 10.87g

Sodium 359mg

Saturated fat 7.26g

Monounsaturated fat 7.97g

Polyunsaturated fat 1.89g

Cholesterol 29.77mg