My favorite salads are those combining fruit, an intense cheese and a sweet vinegar dressing-like this one. Mangos contain an abundance of beta carotene and antioxidants, which are thought to prevent disease. You can substitute ripe pears, peaches, strawberries or blueberries (also an antioxidant), for the mango. Photo by Lorella Vanetti.

RECIPE INSTRUCTIONS
1. Toss the greens, endive, radicchio, mango, cheese and olives together in a bowl.

2. Whisk the vinegar, olive oil, honey, sesame oil and garlic together in a small bowl. Pour over the salad and toss to coat.

INGREDIENTS
4 cups torn, mixed salad greens
1 Belgian endive, sliced
1 small head radicchio, torn
1 1/2 cups diced ripe mango
1/3 cup light feta cheese, crumbled
1/3 cup sliced black olives
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp liquid honey
2 tsp sesame oil
1 tsp minced fresh garlic

NOTES
Nutritional Analysis per Serving

Calories 155
Protein 3.3 g
Fat 9.1 g
Saturated Fat 1.7 g
Carbohydrates 15 g
Cholesterol 3.4 mg
Sodium 210 mg
Fiber 2.4 g

Prep Time: 15 minutes

Make Ahead: Prepare salad and dressing early in the day and refrigerate. Toss together just before serving.

Serves 6