Go Back
–+ servings
Spinach Salad with Mango Vinaigrette

Spinach Salad with Mango Vinaigrette

Prep Time 15 minutes
Total Time 15 minutes
Print Recipe Pin Recipe

Servings

4 Servings

Ingredients

  • 1 bag baby spinach 10-ounce bag
  • 1 1/2 ripe mango 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 to taste
  • 1/2 mango peeled, pitted and pureed
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon white balsamic vinegar
  • 1/4 teaspoon salt

Instructions

  • To Prepare the 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 the Mango Vinaigrette: Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.
  • Serving Tips: Vinaigrette may be made several days ahead and refrigerated until ready to serve.
  • Source:
  • National Mango Board