Spinach Salad with Mango Vinaigrette


Spinach Salad with Mango Vinaigrette


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


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