Spinach Salad with Mango Vinaigrette

• 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. Source: National Mango Board