SPINACH AND MANGO SALAD
An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles.
Provided by GILLIANMCLENNAN
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
- In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
- In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.3 g, Fat 18.2 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 73.7 mg, Sugar 17.7 g
MANGO SPINACH SALAD
This is probably my favorite salad. You can use spring mix instead of spinach, and you can use strawberries instead of mangoes. I bet peaches would be good, too. Enjoy!
Provided by JeriBinNC
Categories Spinach
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the greens and fruit.
- In a small bowl, whisk together the remaining ingredients.
- Pour over salad; toss to mix well.
SPINACH, AVOCADO & MANGO SALAD
I really enjoy this salad; I think it has a lovely balance of sweetness and bitterness, softness and crunch - and the colours are lovely too. This will make four side salads, or two meal salads.
Provided by Jenny Sanders
Categories Mango
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash, pick over and dry the spinach.
- Wash, dry and tear up the radicchio.
- Wash and slice the radishes.
- Peel and slice the mango and avocado.
- (Actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.) Mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
- Whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
- Toss gently into the salad.
MANGO SALSA
Provided by Chris Santos
Time 10m
Number Of Ingredients 0
Steps:
- Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)
SPICY MANGO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
- Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.
SPINACH-MANGO SALAD
Feast your eyes and appetite on this juicy fruit and greens delight, with tropical flavors! A light and delicious side dish that's ready in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
- In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.
Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 0 g
SPINACH SALAD WITH MANGO AND CANDIED PECANS
Provided by Katie Morford
Categories Salad Fruit Leafy Green Nut Side Quick & Easy Mango Pecan Spinach Spring Bon Appétit San Francisco California Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
- Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
MANGO SALAD
An easy Mango Salad recipe
Categories Salad Fruit Onion Tomato Side No-Cook Fourth of July Picnic Quick & Easy Wheat/Gluten-Free Backyard BBQ Mango Summer Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.
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