Mango & Pine Nut Salad

2 cups chopped fresh Mango
1/3 cup orange juice
2T olive oil
2 T grainy Dijon mustard
1/2 t salt
1/4 t pepper
4 cups shredded Romaine lettuce
1 cup finely shredded red cabbage
1 cup thinly sliced scallions
2 cans (15oz) cannellini beans (or white kidney beans), rinsed and drained
1/4 c raw or toasted pine nuts

In a mini chopper or blender, puree 1/4 cup mango, OJ, oil, mustard, salt and pepper. In a large bowl, combine lettuce, cabbage, scallions, beans, remaining mango and pine nuts. Toss gently. Add vinaigrette and toss just before serving. Makes 4 servings. (Per serving: 372 calories, 14 g fat, 52 g carbs, 12 g fiber, 12 g protein) {This recipe came from Women's Health Magazine}