SPINACH SALAD WITH MANGO AND CANDIED PECANS
Provided by Katie Morford
Categories Salad Fruit Leafy Green Nut Side Quick & Easy Mango Pecan Spinach Spring Bon Appétit San Francisco California Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
- Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
SPINACH AND MANGO SALAD
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.
Provided by GILLIANMCLENNAN
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
- In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
- In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.3 g, Fat 18.2 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 73.7 mg, Sugar 17.7 g
SPINACH, AVOCADO & MANGO SALAD
I really enjoy this salad; I think it has a lovely balance of sweetness and bitterness, softness and crunch - and the colours are lovely too. This will make four side salads, or two meal salads.
Provided by Jenny Sanders
Categories Mango
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash, pick over and dry the spinach.
- Wash, dry and tear up the radicchio.
- Wash and slice the radishes.
- Peel and slice the mango and avocado.
- (Actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.) Mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
- Whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
- Toss gently into the salad.
SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC
Steps:
- Make dressing:
- In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
- In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
- Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
- Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.
MANGO, CHICKEN AND SPINACH SALAD
A light and refreshing entree salad inspired by a Weight Watchers recipe. But don't let this meal's origin stop you from trying this. If mango is not available, then peaches and peach nectar should also work well. I have presented two ways to prepare the dressing, a simple vinagrette and a warmer version thickened with cornstarch. For those following the Flex Program, the salad is 4 points per serving. For Core folks, the salad is Core plus 1 point for the non-Core dressing.
Provided by justcallmetoni
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
- If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
- Transfer the dressing (warm or cold) into a large bowl.
- Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
- Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
- Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.
SPINACH-MANGO SALAD
Feast your eyes and appetite on this juicy fruit and greens delight, with tropical flavors! A light and delicious side dish that's ready in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
- In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.
Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 0 g
SPINACH SALAD WITH SPICED SHRIMP AND MANGO
Mango multitasks in this quick weeknight meal. Cool slices contrast with just-seared shrimp, and the remaining fruit that clings to the pit makes a sweet-tart nearly nonfat dressing when pureed with lime juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 11
Steps:
- Combine onion and 1/4 cup plus 1 tablespoon lime juice. Cover, and let stand for at least 3 hours, stirring occasionally.
- Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thick slices. Add to spinach.
- Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree).
- Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne.
- Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2 minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.
Nutrition Facts : Calories 195 g, Cholesterol 108 g, Fat 5 g, Fiber 5 g, SaturatedFat 1 g, Sodium 478 g
WATERMELON SALAD WITH SPINACH AND MANGO RECIPE BY TASTY
Here's what you need: small watermelon, baby spinach, mango, slivered almonds, fresh lemon juice, water, honey, salt, pepper, extra virgin olive oil
Provided by Joey Firoben
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
- Cut the watermelon into roughly 1-inch (2-cm) cubes and transfer to a large bowl.
- In a small bowl, whisk together the lemon juice, water, honey, salt, and pepper.
- While whisking, gradually add the oil in a very slow, steady stream to create an emulsification. Set aside.
- Add the spinach, mango, almonds, and lemon vinaigrette to the large bowl with the watermelon.
- Toss the salad until well-combined, then divide between serving bowls.
- Enjoy!
Nutrition Facts : Calories 246 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, Sugar 30 grams
ARUGULA AND SPINACH SALAD WITH PROSCIUTTO AND CREAMY MANGO DRESSING
Provided by Mary Nearn
Categories Blender Fruit Leafy Green Herb Pork Vegetable Side Yogurt Healthy Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make dressing
- In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.
- Make salad
- Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring salted water to a boil. Add asparagus and boil, uncovered, until crisp-tender, about 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
- In medium bowl, toss together spinach and arugula.
- In small bowl, toss mango and chives with olive oil.
- To plate, pour 1/4 cup mango dressing into center of each of 4 plates. Lay three asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens. Sprinkle with mango-chive mixture, then top with prosciutto.
GRILLED SQUID ON SPINACH, RED PEPPER, AND MANGO SALAD
Categories Salad High Fiber Mango Squid Spinach Bell Pepper Summer Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.
- Cut sides from bell pepper and brush with 1/2 teaspoon oil.
- Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.
- Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.
- Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
- Top salad with squid and serve with lime wedges.
MANGO-BALSAMIC SPINACH SALAD WITH CHICKEN
Mango, spinach, strawberries, almonds...this salad is a super-sampler of good things. Which makes eating right all the more refreshing.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Chop enough mango to measure 1/3 cup; place in blender. Add dressing; blend until smooth. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
- Remove chicken from marinade; discard marinade. Cook chicken in skillet sprayed with cooking spray on medium-high heat 6 to 7 min. on each side or until done (165ºF). Cool slightly. Slice chicken; chop remaining mango.
- Toss spinach with strawberries, chopped mangos, onions and 1/4 cup of the remaining dressing mixture; spoon onto 4 plates. Fan 1 chicken breast over each salad. Top with remaining dressing mixture and nuts.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
STRAWBERRY-MANGO SPINACH SALAD
This baby spinach salad serves four-beautifully! It's topped with chopped mangos and fresh strawberries and sprinkled with toasted chopped walnuts.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Cover platter with spinach; top with fruit and onions.
- Top with remaining ingredients just before serving.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
SPINACH SALAD WITH MANGO CHUTNEY DRESSING
I got this recipe with a jar of "Oak Hill Mango Chutney" in Sacramento, CA, about 12 years ago. I've since moved and can't get that brand, but it works just as well with any other mango chutney. This is a great "whole meal" salad for a light dinner or a brunch item. People love the unusual combination of ingredients. Interestingly, there is no oil in the dressing, but it has a rich mouth-feel. Can't call it low-fat, though!
Provided by TCookie
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry spinach, if needed, and remove stems.
- Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
- Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
- Do NOT put the dressing on until just before serving or you will have a soggy mess!
- Toss the dressing with the salad just befor serving.
MANGO SPINACH SALAD
This is probably my favorite salad. You can use spring mix instead of spinach, and you can use strawberries instead of mangoes. I bet peaches would be good, too. Enjoy!
Provided by JeriBinNC
Categories Spinach
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the greens and fruit.
- In a small bowl, whisk together the remaining ingredients.
- Pour over salad; toss to mix well.
THAI-INSPIRED SPINACH AND MANGO SALAD
Featuring a harmonious medley of fresh ingredients our Thai mango salad makes a great accompaniment to Thai mains or will be a popular pick at any barbecue as it pairs really well with grilled meats and seafood. Or, just add some protein and you have yourself a sensational light dinner.
Provided by Anastasia
Categories Spinach Salad
Time 20m
Yield 4
Number Of Ingredients 17
Steps:
- Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
- Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
- Pour dressing over salad and toss well to combine. Serve immediately.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 23.6 g, Fat 14 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 754.9 mg, Sugar 17.7 g
MANGO & SPINACH SALAD WITH GRILLED CHICKEN
Steps:
- Slice the tomatoes in half lengthways, and top with sliced basil, mint (keep half of the mint for garnish), salt, pepper and sugar. Bake at 160c. for 2 hours, until dried and slightly shrivelled. In a large bowl, whisk together all the dressing ingredients until emulsified (thickened). Marinate the chicken in 1/2 cup of dressing, reserving the remainder for later. Allow the chicken to marinate for 1 hour minimum (or up to 4 hours). Heat a non-stick grill pan and cook the chicken fillets over a high heat until cooked through, 2-3 minutes on each side. Transfer the cooked fillets to a plate and keep warm. Steam the asparagus until tender then refresh under cold water. Halve the avocado, peel off the skin and slice lengthwise. Slice the spring onions into diagonal slices and thinly slice the mushrooms. Dice the mango flesh. To make the salad, place the well washed spinach leaves in a large bowl and add the blanched asparagus, sliced spring onions, mushrooms and roasted tomatoes. Add the reserved dressing and toss thoroughly to coat all the vegetables. Divide the salad evenly amongst individual plates and add some mango cubes and slices of avocado. Top with 2 fillets of chicken, and a light sprinkling of freshly chopped mint and sliced almonds.
THERESA 'S SPINACH SALAD WITH LYCHEE MANGO DRESSING
This is named after my sister Theresa because she left a bunch of lychee' at my house. I ate a couple then thought a dressing made out of these would be really good. And it is! If you never had fresh lychee 's before I highly suggest you give them a try. Just peel the skin and enjoy the juicy fruit. It 's very sweet, refreshing just like her! You can use the rest of the dressing as a really good cold soup or just cut the recipe in 1/2.
Provided by Rita1652
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss onion slices and spinach together.
- Plate spinach and place 4-5 lychees in center.
- Arrange 6-8 mango slices in circle on spinach.
- Sprinkle cashews on salad.
- In a blender blend peeled and seeded lychee`s, remaining mango, lime juice, olive oil, salt and ginger.
- Blend till smooth.
- Pour some over salad.
- Refrigerate the rest for an other use.
SPINACH AND MANGO SUBSTITUTE SALAD
This recipe evolved from recipe #35547. The second time I wanted to make that recipe, I had nothing but the spinach leaves so I started substituting everything. The result was very well received, so I thought I would share it. I estimated the amounts so it might need a little tweaking. Bon Appetit.
Provided by Miraklegirl
Categories Vegetable
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients for salad in a large bowl.
- Whisk together dressing ingredients and add to salad.
SPINACH-MANGO SALAD
Categories Leafy Green No-Cook Quick & Easy High Fiber
Yield Serves 6 as side salad or 2 as a main course.
Number Of Ingredients 18
Steps:
- 1. Prepare marinated onion a few hours ahead of time. 2. Boil eggs & cool. 3. Prepare dressing by whisking ingredients together. 4. Combine spinach, mushroom, onions, and peeled & cubed mango together; sprinkle with crumbled bacon and chopped egg. 5. Drizzle with dressing.
SPINACH SALAD WITH MANGO AND CANDIED PECANS
Steps:
- Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden). Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
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