Serves: 4
Total Calories: 172

1/4 cup pecans, , coarsely chopped
3 tablespoons white wine vinegar
1/8 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
4 cups salad lettuce greens, washed, spun dry, and torn into pieces
1/4 cup loosely packed fresh cilantro leaves
1 large ripe, but firm, mango, peeled and cut into thin strips
2 , poblano chile kimmy, , roasted and cut into thin strips
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1. Put the pecans in a single layer in a small skillet and toast over medium-low heat, stirring until lightly browned and fragrant, 7 to 10 minutes.

2. In a small bowl, whisk together the vinegar, salt, and olive oil. Set aside.

3. In a large bowl toss the lettuce, cilantro, mango, and poblanos with just enough dressing to coat. Divide the salad among 4 serving plates. Scatter the nuts equally over each serving. Serve cold.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 172
Calories from Fat: 159

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Chiles Stuffed with Rice and Shrimp Salad
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Mango and Poblano Salad with Toasted Pecans
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Mixed Greens and Strawberry Salad
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