Creamy Mango Salad
by Ernest Reynoso Gala/Reggie Baylosis
For the salad:
1 250-gram package mixed greens (assorted lettuce available in the chiller section of supermarkets)
1 fresh mango, remove pit, and make balls using a melon baller
1 184-gram can Century tuna chunks or solid, drained, cut up
225 grams Magnolia cream cheese, sliced into 1/4-inch cubes
For the dressing:
1/2 cup yogurt
1/2 cup crushed mango flesh
1 tablespoon McCormick poppy seeds
1 tablespoon McCormick white onion
1/4 teaspoon salt
1/4 teaspoon pepper
Wash and drain well the mixed greens.
Mix all ingredients for the dressing in a bowl.
Arrange chilled greens in a bowl. Top with the remaining ingredients. Cover with cling film. Refrigerate until ready to serve. Drizzle with dressing.