Spinach Salad With Mango Vinaigrette

Name: Spinach Salad With Mango Vinaigrette
Ingredients: 1/2 small red onion, sliced thinly; 1 1/2 teaspoon kosher salt; 2 tablespoon unsalted butter; 1 cup roughly chopped raw cashews or walnuts; 3 tablespoon mango chutney; 2 tablespoon grapeseed or canola oil; 1 lime, halved; freshly ground black pepper, to taste; 6 cup baby spinach; 2 ripe mangos, peeled, pitted and chopped into 1/4-inch cubes

National Mango Board|May 22, 2013 10:41 am EST

4 (1 ratings)

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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.

Servings

1

Ingredients

1/2 small red onion, sliced thinly
1 1/2 teaspoon kosher salt
2 tablespoon unsalted butter
1 cup roughly chopped raw cashews or walnuts
3 tablespoon mango chutney
2 tablespoon grapeseed or canola oil
1 lime, halved
freshly ground black pepper, to taste
6 cup 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.