Spinach Salad with Mango Vinaigrette

spinach salad
National Mango Board
  • Yield: 4 servings


1 (10-ounce) bag baby spinach
1 1/2 ripe mangos, peeled, pitted and cubed
1medium tomato, cored, seeded and finely chopped
1/3cup walnuts, toasted and chopped
1/3cup green onions, sliced
1/3cup crumbled blue cheese
Freshly ground black pepper
1/2 mango, peeled, pitted and pureed
3tablespoons extra-virgin olive oil
3tablespoons white balsamic vinegar
1/4teaspoon salt


  1. 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.
  2. 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.

Recipe courtesy of the National Mango Board

Nutritional Info *per serving

  • Calories 300
  • Fat 20g
  • Cholesterol 10mg
  • Sodium 420mg
  • Carbohydrate 30g
  • Fiber 6g
  • Sugars 18g
  • Protein 6g