Ingredients
1 cup (4 oz) whole-wheat rotini pasta, uncooked
1 ripe mango
1 cup raspberries
1 cup blueberries
2 cups Fresh Baby Spinach
1/2 cup reduced-fat feta cheese
Directions
- In a small bowl, whisk vinaigrette ingredients; set aside.
- Boil water and cook rotini according to package instructions. Drain cooked rotini and rinse in cool water.
- While rotini is cooking, cut mango into chunks, removing peel and pit.
- Place salad ingredients in a large bowl; drizzle with vinaigrette. Toss gently.
Notes
Serving Suggestions: Serve with an 8oz glass of non-fat milk.
