Spinach Salad with Mango Vinaigrette

  • PREP TIME15 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS4

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

Spinach Salad with Mango Vinaigrette

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Ingredients

  • 1 (10 ounce) bag baby spinach
  • 1½ 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 tbsp extra virgin olive oil
  • 3 tbsp white balsamic vinegar
  • 1/4 tsp salt

  • PREP TIME 15 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS4

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

Instructions

Prepare Vinaigrette

  1. Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.

Prepare Salad

  1. Place spinach, mango, tomato walnuts and green onions in a large bowl. 

  2. Drizzle with Mango Vinaigrette and toss well to coat. 

  3. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper. 

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