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–+ servings
Spinach Salad with Mango Vinaigrette

Ensalada De Espinacas Con Vinagreta De Mango

INGREDIENTS

  • 1 (10 ounce) bag baby spinach
  • 1 1/2 ripe mangos, 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 pepper to taste
  • Mango Vinaigrette
  • 1/2 mango, peeled, pitted and pureed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1/4 teaspoon salt

    • 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.



    Nutrition per serving: 286 calories (58% calories from fat), 20 g total fat, 8 mg cholesterol, 743 mg potassium, 353 mg sodium, 24 g carbohydrates, 5 g fiber, 8 g protein

    Course Ensalada, Bocadillo
    Diet Vegetariana
    Language Spanish
    TIEMPO DE PREPARACIÓN 15 minutos
    PORCIONES 4