Ingredients
| Quantity | 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 | toasted, chopped walnuts |
| 1/3 cup | sliced green onions |
| 1/3 cup | crumbled blue cheese |
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.
Makes 4 to 6 servings
Mango Vinaigrette: Combine 1/2 peeled and pitted mango, 3 tablespoons extra virgin olive oil, 3 tablespoons white balsamic vinegar and 1/4 teaspoon salt in a blender container or small food processor; blend until smooth. (May be made several days ahead and refrigerated until ready to serve.)
Source: www.nationalmangoboard.com