20
directions:
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. Combine
mango, extra virgin olive oil, white balsamic vinegar and
salt in a blender container or small food processor; blend
until smooth.
Contributed by The National Mango Board
spinach salad with
mango vinaigrette
Makes 4 servings
Prep time: 15 minutes
ingredients:
1 (10-ounce) bag baby spinach
1 ½ 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
½ mango, peeled, pitted and puréed
3 tablespoons extra virgin olive oil
3 tablespoons white balsamic vinegar
¼ teaspoon salt
