INGREADIENT

• 2 avocados peeled sliced
• 2 mangoes peeled sliced
• 1/2 cup walnuts
• 3 bacon rashers finely chopped
• 1 mignonette lettuce dried washed
• 1/4 cup olive oil
• 2 tbs lemon juice
• 1 tbs Dijon mustard
• 1 tbs reduced-fat cream
• 1/2 tsp mango chutney

Direction

1. Cook bacon in a pan until crisp, then drain.
2. Arrange lettuce leaves on a platter, then evenly top with avocado, mango, roughly chopped walnuts and bacon.
3. Dressing: Combine all ingredients in a screw top jar and shake well.
4. Drizzle over salad and serve.