Spinach and Mango Salad recipe
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Ingredients
- ¾ cup blanched slivered almonds ¼ cup red wine vinegar 2 tablespoons maple flavored balsamic vinegar 2 tablespoons olive oil 2 teaspoons dry mustard ¼ teaspoon chopped fresh tarragon salt and freshly ground black pepper to taste 1 bunch fresh spinach - rinsed, dried and torn into bite size pieces 2 mangos - peeled, seeded, and cubed
Nutrition Info
- 287.1 caloriescarbohydrate: 27.3 gcholesterol: : -fat: 18.2 gfiber: 5.7 gprotein: 7.7 gsaturatedFat: 1.8 gservingSize: -sodium: 73.7 mgsugar: 17.7 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Mango Salad
Directions
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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.