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Spinach Salad with Mango Vinaigrette


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Spinach Salad with Mango Vinaigrette


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Spinach Salad with Mango Vinaigrette

Add a taste of paradise to your everyday salad.


  • Prep Time : 15 min
  • Ready Time : 15 min




  • 1 bag baby spinach (10-ounce bag)
  • 1 1/2 ripe mango, peeled, pitted and cubed
  • 1 medium tomato, cored, seeded and finely chopped
  • 1/3 cup walnuts, toasted and chopped
  • 1/3 cup green onions, sliced
  • 1/3 cup crumbled blue cheese
  • Freshly ground black pepper, to taste

Mango Vinaigrette:

  • 1/2 mango, peeled, pitted and pureed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1/4 teaspoon salt


To Prepare the Salad:
Place spinach, mango, tomato walnuts and green onions in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper.

To Prepare the Mango Vinaigrette:
Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.

Serving Tips:
Vinaigrette may be made several days ahead and refrigerated until ready to serve.


National Mango Board


Servings Per Recipe: 4

Amount Per Serving

  • Calories: 300
  • Total Fat: 20g
  • Cholesterol: 10mg
  • Sodium: 420mg
  • Total Carbs: 30g
  •     Dietary Fiber: 6g
  • Protein: 6g


About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

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