Berry Mango And Spinach Salad Food

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

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

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

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

Ingredients

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 SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC

Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc image

Provided by Sandy Szwarc

Categories Salad Chicken Fruit Ginger Marinate Raspberry Mango Walnut Spinach Summer Grill/Barbecue Gourmet New Mexico

Yield Serves 2 generously

Number Of Ingredients 18

Ingredients

For dressing:
2 tablespoons raspberry vinegar*
1 tablespoon balsmic vinegar
1 tablespoon soy sauce
3/4 teaspoon Dijon mustard
1 1/2 teaspoons minced peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup extra-virgin olive oil
1 whole skinless boneless chicken breast (3/4 pound), halved
1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry
1 firm-ripe mango, cut into 1/4-inch thick slices
2 plum tomatoes, sliced thin
2/3 cup raspberries, picked over
4 scallions, chopped fine
1/4 cup walnuts, toasted and chopped coarse
Available at specialty foods shops and some supermarkets.

Steps:

Make dressing:
In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.

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