MY MANGO, TOMATO, CRANBERRY AND PARMEGGIANO REGGIANO SALAD WITH A SIMPLE VEINAGRETTE

You may have all these ingredients already at home, perhaps with the exception of the mango. Use this salad as a side dish for dinner or as the main meal for lunch with some crackers. Enjoy.
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $4.10 or $2.05 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
1 large mango ($1.00)
1 large tomatoes (.70)
¼ chopped fine Vidalia onion (.25)
2 tbsp. Parmigiano Reggiano (.85)
1 tbsp. fresh lemon juice (.35)
½ tsp. lemon pepper (.10)
1 ½ tbsp. olive oil (.40)
2 tbsps. of dried Cranberries (.45)
 
Directions
Rinse the mango, pat dry, peel and dice in ½ to 1-inch size.
Chop the onion, cut the tomatoes and add to a non-reactive bowl.
Add the lemon juice, olive oil, lemon pepper and stir. Serve in 2 salad bowls.
Add the cheese and the cranberries on top of each plate.
Refrigerate until serving.