Hang tight!
Sponsor
"This fresh and nutritious salad of chopped greens, sliced avocado and mango is drizzled with a vibrant dressing made with V8 V-Fusion Açai Mixed Berry, olive oil, balsamic vinegar, garlic, Dijon-style mustard and pepper." — Campbell's Kitchen
Watch video tips and tricks
1/2 cup V8 V-Fusion® Acai Mixed Berry Juice
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/8 teaspoon ground black pepper
6 cups chopped romaine lettuce
1 medium mango, peeled, pitted and sliced
1/2 medium avocado, seeded, pitted and sliced
This has a nice tang, not syrupy sweet. Followed the recipe exactly. I think it needs to sit so the garlic flavor can develop. Great way to use up left over juice after making the Acai mixed berry smoothie.
2 Ratings
* Percent Daily Values are based on a 2,000 calorie diet.
Mango and Avocado Salad with Acai Berry Vinaigrette
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 236 Calories from Fat: 158
Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!
This holiday appetizer couldn't be easier--or tastier!
Chicken broth and stock are heavy hitters for your holiday feast.
