Beef Mango And Spinach Salad Food

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MANGO SPINACH SALAD WITH HONEY LIME DRESSING



Mango Spinach Salad with Honey Lime Dressing image

Mango Spinach Salad with Honey Lime Dressing is made with spinach tossed with slices of fresh mango, cashews, and a homemade dressing. What's not to love!

Provided by Katerina | Diethood

Categories     Main

Time 10m

Number Of Ingredients 7

2 cups fresh baby spinach
1 mango (, peeled and sliced)
1/4- cup cashew halves
2 tablespoons olive oil
2 limes (, juiced)
2 tablespoons honey ((add more if you like it sweeter))
salt and fresh ground pepper (, to taste)

Steps:

  • In a salad bowl, combine spinach, mango slices and cashews; set aside.
  • In a mixing bowl, whisk together olive oil, lime juice, honey, salt and pepper; whisk until thoroughly combined.
  • Pour dressing over salad and gently toss it all together.
  • Serve.

Nutrition Facts : Calories 353 kcal, Carbohydrate 42 g, Protein 5 g, Fat 21 g, SaturatedFat 3 g, Sodium 28 mg, Fiber 4 g, Sugar 30 g, ServingSize 1 serving

MEDITERRANEAN-STYLE MANGO SALAD RECIPE WITH SPINACH



Mediterranean-Style Mango Salad Recipe with Spinach image

Healthy Mango Salad with Spinach, prepared Mediterranean-style with pomegranate arils and fresh herbs, and tossed with fresh lime juice and extra virgin olive oil.

Provided by Suzy Karadsheh

Categories     Side Dish

Time 15m

Number Of Ingredients 12

2 cups baby spinach
1/2 English cucumber, (halved and sliced into half moons)
1 small red bell pepper, (cored and thinly sliced )
2 1/2 pounds fresh ripe mangos, (peeled and sliced (about 4-5 mangos))
1 shallot, halved and thinly sliced
1 cup pomegranate seeds
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
salt and pepper
1 to 2 teaspoons Aleppo pepper
juice of 1 large lime
Extra virgin olive oil

Steps:

  • In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another chile pepper you like).
  • Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.
  • Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.

Nutrition Facts : Calories 227.8 kcal, Carbohydrate 54.9 g, Protein 4.3 g, Fat 1.9 g, SaturatedFat 0.4 g, Sodium 27.8 mg, Fiber 7.9 g, Sugar 46.3 g, UnsaturatedFat 0.5 g, ServingSize 1 serving

SPINACH AND MANGO SALAD



Spinach and Mango Salad image

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.

Provided by GILLIANMCLENNAN

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.3 g, Fat 18.2 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 73.7 mg, Sugar 17.7 g

MANGO, CHICKEN AND SPINACH SALAD



Mango, Chicken and Spinach Salad image

A light and refreshing entree salad inspired by a Weight Watchers recipe. But don't let this meal's origin stop you from trying this. If mango is not available, then peaches and peach nectar should also work well. I have presented two ways to prepare the dressing, a simple vinagrette and a warmer version thickened with cornstarch. For those following the Flex Program, the salad is 4 points per serving. For Core folks, the salad is Core plus 1 point for the non-Core dressing.

Provided by justcallmetoni

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 18

2/3 cup fat-free chicken broth
1 lb boneless skinless chicken breast
1/4 teaspoon ground ginger
salt and pepper
6 cups Baby Spinach
2 medium mangoes, cut into bite-size pieces
1 small cucumber
1/2 large sweet red peppers or 1/2 red onion
1/3 cup mango nectar
2 teaspoons honey mustard
1/2 teaspoon curry powder
1 tablespoon white wine vinegar
1 teaspoon canola oil
1/4 teaspoon ginger
1/8 teaspoon black pepper
1/8 teaspoon table salt
1 teaspoon water (optional)
1/2 teaspoon cornstarch (optional)

Steps:

  • Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
  • If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
  • Transfer the dressing (warm or cold) into a large bowl.
  • Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
  • Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
  • Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

SPINACH-MANGO SALAD



Spinach-Mango Salad image

Feast your eyes and appetite on this juicy fruit and greens delight, with tropical flavors! A light and delicious side dish that's ready in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 8

1 tablespoon canola oil
2 tablespoons cider vinegar
1/3 cup peach or apricot preserves
1/2 teaspoon salt
1 bag (6 oz) baby spinach leaves
2 mangoes, cut lengthwise in half, seed removed and cut up (2 cups)
1/2 cup very thinly sliced red onion
1/2 cup golden raisins

Steps:

  • In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
  • In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.

Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 0 g

SPINACH, AVOCADO & MANGO SALAD



Spinach, Avocado & Mango Salad image

I really enjoy this salad; I think it has a lovely balance of sweetness and bitterness, softness and crunch - and the colours are lovely too. This will make four side salads, or two meal salads.

Provided by Jenny Sanders

Categories     Mango

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

6 ounces baby spinach leaves
4 -6 leaves radicchio
8 -12 small red radishes
1 small ripe mango
1 medium ripe avocado
1 valencia orange, juice of
3 tablespoons hazelnut oil or 3 tablespoons almond oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon cracked black peppercorns

Steps:

  • Wash, pick over and dry the spinach.
  • Wash, dry and tear up the radicchio.
  • Wash and slice the radishes.
  • Peel and slice the mango and avocado.
  • (Actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.) Mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
  • Whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
  • Toss gently into the salad.

MANGO SPINACH SALAD



Mango Spinach Salad image

This is probably my favorite salad. You can use spring mix instead of spinach, and you can use strawberries instead of mangoes. I bet peaches would be good, too. Enjoy!

Provided by JeriBinNC

Categories     Spinach

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 cups Baby Spinach
3 cups torn lettuce, of your choice
1 cup cubed mango
1 tablespoon poppy seed
2 tablespoons balsamic vinegar
2 tablespoons rice wine vinegar or 2 tablespoons white wine vinegar
1 tablespoon honey
1 1/2 teaspoons coarse grain mustard
1 pinch fresh ground black pepper
1 pinch ground cardamom

Steps:

  • In a large bowl, combine the greens and fruit.
  • In a small bowl, whisk together the remaining ingredients.
  • Pour over salad; toss to mix well.

THAI-INSPIRED SPINACH AND MANGO SALAD



Thai-Inspired Spinach and Mango Salad image

Featuring a harmonious medley of fresh ingredients our Thai mango salad makes a great accompaniment to Thai mains or will be a popular pick at any barbecue as it pairs really well with grilled meats and seafood. Or, just add some protein and you have yourself a sensational light dinner.

Provided by Anastasia

Categories     Spinach Salad

Time 20m

Yield 4

Number Of Ingredients 17

4 cups baby spinach leaves
2 medium mangos - peeled, seeded, and diced
½ cup chopped fresh cilantro
1 small red chile pepper, cut into thin strips
sea salt and cracked black pepper to taste
2 leaf (blank)s kaffir lime leaves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon grated lime zest
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon minced fresh ginger
1 tablespoon finely chopped fresh lemongrass
1 small Thai chile, chopped
1 clove garlic, minced
1 teaspoon coconut sugar

Steps:

  • Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
  • Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
  • Pour dressing over salad and toss well to combine. Serve immediately.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 23.6 g, Fat 14 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 754.9 mg, Sugar 17.7 g

SPINACH SALAD WITH MANGO AND CANDIED PECANS



Spinach Salad with Mango and Candied Pecans image

Provided by Katie Morford

Categories     Salad     Fruit     Leafy Green     Nut     Side     Quick & Easy     Mango     Pecan     Spinach     Spring     Bon Appétit     San Francisco     California     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 cup pecan halves
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges

Steps:

  • Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
  • Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.

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