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Spinach Salad with Mango Vinaigrette

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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.

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.