Spinach Salad with Mango Vinaigrette

    Servings: 4
    PREP TIME: |Cook Time:
    Recipe Categories: Under 30 minutes, Vegetarian, Salad


    1 (10 ounce) bag baby spinach
    1 1/2 ripe mangos, peeled, pitted and cubed
    1 medium tomato, cored, seeded and finely chopped
    1/3 cup walnuts, toasted and chopped
    1/3 cup green onions, sliced
    1/3 cup crumbled blue cheese
    freshly ground pepper to taste
    Mango Vinaigrette
    1/2 mango, peeled, pitted and pureed
    3 tablespoons extra virgin olive oil
    3 tablespoons white balsamic vinegar
    1/4 teaspoon salt


    To Prepare the Salad: Place spinach, mango, tomato walnuts and green onions in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper. To Prepare the Mango Vinaigrette: Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.


    Nutrition per serving: 286 calories (58% calories from fat), 20 g total fat, 8 mg cholesterol, 743 mg potassium, 353 mg sodium, 24 g carbohydrates, 5 g fiber, 8 g protein
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