INGREDIENTS1 (10 ounce) bag baby spinach1 1/2 ripe mangos, peeled, pitted and cubed1 medium tomato, cored, seeded and finely chopped1/3 cup walnuts, toasted and chopped1/3 cup green onions, sliced1/3 cup crumbled blue cheesefreshly ground pepper to tasteMango Vinaigrette1/2 mango, peeled, pitted and pureed3 tablespoons extra virgin olive oil3 tablespoons white balsamic vinegar1/4 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