Spinach and mango salad
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37 people made this
About this recipe:
An easy salad that will impress dinner guests. It is also versatile - summer berries are a nice alternative.
100g (4 oz) flaked almonds
4 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 dessertspoon mustard powder
small handful chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bag fresh spinach, torn
2 mangos - peeled, stones removed and diced
- Preheat oven to 190 C / Gas mark 5.
- Arrange almonds in a single layer on a baking tray. Bake 5 minutes, stirring occasionally, until fragrant and lightly toasted.
- In a small bowl, mix red wine vinegar, balsamic vinegar, olive oil, 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 to serve.
You can also toast the almonds in a dry frying pan on the hob over medium heat. Stir frequently and watch carefully so they don't burn!
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