Spinach Salad with Mango Vinaigrette

Spinach Salad with Mango Vinaigrette

Ingredients

  • 1 (10 oz) 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 pepper to taste

Mango Vinaigrette

  • 1/2 mango, peeled, pitted, and pureed
  • 3 tbs extra virgin olive oil
  • 3 tbs white balsamic vinegar
  • 1/4 tsp salt

Instructions:

Serves: 4 to 6

Prep Time: 15 minutes

Mango Vinaigrette: Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.

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.

Serving Tips:
Vinaigrette may be made several days ahead and refrigerated until ready to serve.

Recipe provided courtesy of the National Mango Board

« View more Salads