Spinach Mango Salad Food

SPINACH AND MANGO SALAD

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.

SPINACH-MANGO SALAD

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.

SPINACH SALAD WITH MANGO CHUTNEY DRESSING

Steps:

• Wash and dry spinach, if needed, and remove stems.
• Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
• Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
• Do NOT put the dressing on until just before serving or you will have a soggy mess!
• Toss the dressing with the salad just befor serving.

MANGO SPINACH SALAD

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.

MANGO SPINACH RICE SALAD

Steps:

• In a medium saucepan add 2 quarts of water and completely submerge 2 bags of Riceland Boil-in-Bag brown rice.
• Turn the heat on high and boil uncovered for 10 minutes.
• Carefully remove the rice bags from the water, rinse with cold water and drain.
• Place the drained rice in a large bowl.
• Add the baby spinach leaves, chopped mango, sliced red onions and tomatoes in with the rice and stir.
• In a small bowl stir together all the ingredients for the Red White Dijon Vinaigrette. Pour the vinaigrette over the rice salad and stir. Refrigerate until ready to serve.

MANGO SPINACH SALAD WITH HONEY LIME DRESSING

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.

BERRY, MANGO AND SPINACH SALAD

Steps:

• Cover platter with spinach; top with fruit and onions.
• Drizzle with dressing just before serving.
• Sprinkle with nuts.

SPINACH SALAD WITH SPICED SHRIMP AND MANGO

Steps:

• Combine onion and 1/4 cup plus 1 tablespoon lime juice. Cover, and let stand for at least 3 hours, stirring occasionally.
• Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thick slices. Add to spinach.
• Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree).
• Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne.
• Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2 minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.

SPINACH AND MANGO SUBSTITUTE SALAD

Steps:

• Mix all ingredients for salad in a large bowl.
• Whisk together dressing ingredients and add to salad.

MANGO, CHICKEN AND SPINACH SALAD

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, AVOCADO & MANGO SALAD

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.

CHICKEN, SPINACH AND MANGO SALAD RECIPE

Steps:

• Toss spinach with mangos, avocados and onions in large bowl.
• Add dressing; mix lightly.
• Top with chicken.

SPINACH SALAD WITH MANGOS, DRIED CRANBERRIES AND CHOCOLATE VINAIGRETTE

Steps:

• In a large bowl whisk together cocoa powder, sugar and vinaigrette. Add spinach and toss to coat. Add mango, cranberries and walnuts. Toss together and transfer to a serving dish.

MEDITERRANEAN-STYLE MANGO SALAD RECIPE WITH SPINACH

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.

THAI-INSPIRED SPINACH AND MANGO SALAD

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.

SPINACH SALAD WITH MANGO AND CANDIED PECANS

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.