Spinach Salad with Mangoes
Servings: 4
Ingredients
Dressing
- 6 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1/2 shallot finely minced (generates about 2 tablespoons)
- 1 tablespoon honey
- 1 tablespoon toasted sesame seeds
- Salt and black pepper to taste
Ingredients for salad
- 5 to 6 cups spinach
- 1 red mango generates about 1.5 cups sliced mango
- 1/3 cup pine nuts toasted
- 1/2 shallot thinly sliced
Instructions
- Wash spinach thoroughly with running water. Remove and discard broken leaves and tough stems. Tear large pieces into bite size. If using immediately, use a salad spinner to get rid of any extra water, then gently toss it, and let air dry a bit more.
- Add sesame seeds into a small pan and cook over medium heat. When the pan turns hot, turn to medium low heat. Stir and cook the sesame seeds until they turn slightly golden. Transfer to a plate and spread to cool. Add the pine nuts into the same pan. Toast and stir until both sides turn golden brown. Transfer to another plate to cool.
- Prep and chop the rest of the veggies and fruits.
- Mix all the ingredients for the dressing in a small jar. Shake to combine.
- Add all the ingredients for the salad into a large bowl. The salad shouldn't fill over 2/3 of the bowl.
- Add half of the dressing right before serving. Gently toss it with both hands to coat the salad evenly with dressing. Taste the salad. Add a bit more dressing and toss, if necessary.
- Serve immediately. You can save the remaining dressing in the fridge for 2 to 3 days.
Notes
Place salad dressing in room temperature for 30 minutes to 1 hour to let the flavors blend well. Or store in fridge for longer. The dressing will taste milder and less sour if placed in the fridge overnight. It can be stored in the fridge up to 2 days.