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Spinach Salad with Mango Vinaigrette

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.

Ready in
10 m
1
Servings
2341
Calories Per Serving

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
Servings1
Calories Per Serving2341
Total Fat154g100%
Sugar145gN/A
Saturated35g100%
Cholesterol61mg20%
Protein54g100%
Carbs228g76%
Vitamin A1406µg100%
Vitamin B62mg100%
Vitamin C321mg100%
Vitamin D0.4µg0.1%
Vitamin E18mg88%
Vitamin K1004µg100%
Calcium415mg41%
Fiber26g100%
Folate (food)714µgN/A
Folate equivalent (total)714µg100%
Iron22mg100%
Magnesium888mg100%
Monounsaturated79gN/A
Niacin (B3)8mg42%
Phosphorus1565mg100%
Polyunsaturated27gN/A
Potassium3831mg100%
Riboflavin (B2)0.8mg46%
Sodium3026mg100%
Sugars, added36gN/A
Thiamin (B1)1mg89%
Trans1gN/A
Zinc15mg99%