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Spinach Salad with Mango Vinaigrette |
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%. |
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