Spinach Salad with Mango Vinaigrette

Spinach Salad with Mango Vinaigrette
Contributor
Spinach Salad with Mango Vinaigrette
National Mango Board

Spinach Salad with Mango Vinaigrette

Not all spinach salads are created equal, as this recipe shows. This is so easy to prepare and pays dividends in flavor. Toasted cashews add a pleasant richness and provide a protein boost, while ripe mangos add a pleasant sweetness to this salad.

1
Servings
5152
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 small red onion, sliced thinly
  • 1 1/2 Teaspoon kosher salt
  • 2 Tablespoons unsalted butter
  • 1 Cup roughly chopped raw cashews or walnuts
  • 3 Tablespoons mango chutney
  • 2 Tablespoons grapeseed or canola oil
  • 1 lime, halved
  • Freshly ground black pepper, to taste
  • 6 Cups baby spinach
  • 2 ripe mangos, peeled, pitted and chopped into 1/4-inch cubes

Directions

In a fine-meshed sieve or colander, mix the onion with ½ teaspoon of the salt. Set aside for 5 minutes, then rinse under cold water. Transfer to paper towels.

In a large skillet, melt the butter over medium heat. Add the cashews and cook, shaking the pan often, until the cashews are golden brown, 3-4 minutes. Stir in ½ teaspoon of the salt and turn out onto a large plate to cool.

In a salad bowl, whisk together the mango chutney, oil, remaining salt, and the juice of ½ lime. Season with pepper, to taste. Add the onion, spinach, and cashews and toss to coat. Sprinkle the mangos over the salad, squeeze the remaining ½ lime over the top, gently toss, and serve.

Nutritional Facts

Total Fat
25g
36%
Sugar
156g
100%
Saturated Fat
8g
33%
Cholesterol
132mg
44%
Carbohydrate, by difference
1036g
100%
Protein
197g
100%
Vitamin A, RAE
20µg
3%
Vitamin B-12
5µg
100%
Vitamin B-6
8mg
100%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
73mg
7%
Choline, total
403mg
95%
Copper, Cu
2mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
8µg
0%
Folate, total
236µg
59%
Iron, Fe
7mg
39%
Magnesium, Mg
629mg
100%
Manganese, Mn
9mg
100%
Niacin
46mg
100%
Pantothenic acid
9mg
100%
Phosphorus, P
2040mg
100%
Riboflavin
1mg
91%
Selenium, Se
147µg
100%
Sodium, Na
4297mg
100%
Thiamin
2mg
100%
Water
240g
9%
Zinc, Zn
22mg
100%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.