Spinach Salad with Mango Vinaigrette

Spinach Salad with Mango Vinaigrette

Serves 4-6
Prep time 15 minutes
Meal type Main Dish, Quick Fix, Salad, Side Dish
Misc Pre-preparable, Serve Cold


  • 1 bag 10 oz bag of baby spinach
  • 2 ripe mangos (peeled, seeded 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)
  • 3 Tbs extra virgin olive oil
  • 3 Tbs white balsamic vinegar
  • 1/4 Tsp salt


Mango Vinaigrette
Step 1 Combine 1/2 a mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.
Step 2 Place spinach, 1 ½ mangos (cubed), 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.

Step 3 Serving Tip: Vinaigrette may be made several days ahead and refrigerated until ready to serve.


© 2011 National Mango Board. Recipe and photo used by permission of the National Mango Board. All rights reserved.