INGREDIENTS
½ small red onion, thinly sliced1½ teaspoons kosher salt2 tablespoons unsalted butter1 cup roughly chopped raw cashews3 tablespoons mango chutney2 tablespoons grapeseed or canola oilFreshly ground black pepper1 lime, halved6 cups baby spinach2 ripe mangos, peeled, pitted and chopped into ¼-inch cubesIn 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