Spinach and Mango Salad recipe

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Ingredients

¾ cup blanched slivered almonds
¼ cup red wine vinegar
2 tablespoons maple flavored balsamic vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
¼ teaspoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bunch fresh spinach - rinsed, dried and torn into bite size pieces
2 mangos - peeled, seeded, and cubed

Nutrition Info

287.1 calories
carbohydrate: 27.3 g
cholesterol: : -
fat: 18.2 g
fiber: 5.7 g
protein: 7.7 g
saturatedFat: 1.8 g
servingSize: -
sodium: 73.7 mg
sugar: 17.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.

  3. In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.

  4. In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

Recipe Yield

4 servings

Recipe Note

An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles.

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