4 tsp. Dijon mustard

1 large mango, peeled, pitted, and cut into 1/2-inch wedges

1/2 small red onion, finely chopped

1 (14 1/2 oz.) can hearts of palm, drained, halved lengthwise, and cut into 1-inch pieces

Salt and pepper

1 head Boston lettuce, washed and dried (about 8 oz.)

 

In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside. In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper. Evenly divide lettuce among four plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.

 

Yield:

Calories:

Fat:

Fiber: