Salad Ingredients:

1 (10-ounce) bag baby spinach

11⁄2 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 Ingredients:

1⁄2 mango, peeled, pitted and pureed

3 tablespoons extra virgin olive oil

3 tablespoons white balsamic vinegar

1⁄4 teaspoon salt

 

To Make the Spinach Salad:

Place spinach, mangos, 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 Make 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.

 

Makes 4 Servings 

Prep time: 15 minutes

 

Nutritional Analysis Per Serving (4 servings): Calories: 300, Calories from Fat: 180, Total Fat: 20g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 10mg, Sodium: 420mg, Total Carbohydrate: 30g, Dietary Fiber: 6g, Sugars: 18g, Protein: 6g, Vitamin A: 70%, Vita- min C: 80%, Calcium: 15%, Iron: 15%.