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ENSALADA DE ESPINACAS CON VINAGRETA DE MANGO Y ANACARDOS

INGREDIENTS

  • 1/2 cebolla morada pequeña, en rebanadas delgadas
  • 1 1/2 cucharadiras de sal kosher
  • 2 cucharadas de mantequilla sin sal
  • 1 taza de anacardos crudos picados no muy finos
  • 3 cucharadas de chutney de mango
  • 2 cucharadas de aceite de colza o de canola
  • Pimienta negra recién molida
  • 1 limón, partido por la mitad
  • 6 tazas de espinaca joven
  • 2 mangos maduros, pelados, sin semilla, y picados en cubitos de 1/4 de pulgada
  • In a fine-mesh sieve or colander, mix the onion with ½ teaspoon salt. Set aside for 5 minutes, then rinse under cold water. Transfer to paper towels.

    In a large skillet set over medium heat, melt the butter. Add the cashews and cook, shaking the pan often, until the cashews are golden-brown, 3 to 4 minutes. Stir in ½ teaspoon salt and turn out onto a large plate to cool.

    In a salad bowl, whisk together the mango chutney, oil, remaining ½ teaspoon salt, the black pepper and the juice of ½ lime. Add the spinach, onions and cashews and toss to coat. Sprinkle the mangos over the salad, squeeze the remaining ½ lime over the top, gently toss and serve.

    Recipe from the Tasting Table Test Kitchen


    Prep Time 10 minutes
    Servings 1