Spinach and Mango Salad

Spinach and Mango Salad

11 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
GILLIANMCLENNAN
Recipe by  GILLIANMCLENNAN

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
  3. In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
  4. In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

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Reviews (11)

Rate This Recipe
ABOJO
20

ABOJO

To make this recipe kid friendly...I added 1tbsp of brown sugar to the dressing and substituted the almond slivers with almond meal. I also used Creamy mild American mustard instead of dry. I added strawberrys. My 4 kids at every bite of this beautiful salad!!

JDVMD
18

JDVMD

This was pretty good. Instead of dry mustard, I used dijon. I also just used regular balsamic vinegar since I had never heard of maple flavored. I also used bagged spinach as a timesaver. Next time, I will add some strawberries.

Fit&Healthy Mom
17

Fit&Healthy Mom

This salad was very good, great combination of flavors. I didn't have maple flavored balsamic vinegar, so I used regular balsamic vinegar and added some real maple syrup.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 287 cal
  • 14%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 27.3 g
  • 9%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Wilted Spinach and Almond Salad

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Mango, Carrot, and Arugula Salad