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Spinach Salad with Mango Vinaigrette
Recipe by National Mango Board
Yield 4 servings
Dress up your spinach salad with chopped mangos.
National Mango Board
1 -- (10-ounce) bag baby spinach
1 1/2 -- 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 black pepper
1/2 -- mango, peeled, pitted and pureed
3 tablespoons extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/4 teaspoon salt
To prepare 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 vinaigrette: Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth. Vinaigrette may be made several days ahead and refrigerated until ready to serve.