Spinach and mango salad

    25 min

    An easy salad that will impress dinner guests. It is also versatile - summer berries are a nice alternative.

    60 people made this

    Serves: 4 

    • 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

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Preheat oven to 190 C / Gas mark 5.
    2. Arrange almonds in a single layer on a baking tray. Bake 5 minutes, stirring occasionally, until fragrant and lightly toasted.
    3. In a small bowl, mix red wine vinegar, balsamic vinegar, olive oil, mustard, tarragon, salt and pepper.
    4. 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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    Average global rating:

    Reviews in English (18)


    is it good  -  04 Nov 2015


    To make this recipe kid friendly...I added 1tbsp of brown sugar to the dressing and substituted the almond slivers with almond meal. I also used Creamy mild American mustard instead of dry. I added strawberrys. My 4 kids at every bite of this beautiful salad!!  -  15 Nov 2004  (Review from Allrecipes US | Canada)


    This was pretty good. Instead of dry mustard, I used dijon. I also just used regular balsamic vinegar since I had never heard of maple flavored. I also used bagged spinach as a timesaver. Next time, I will add some strawberries.  -  24 Sep 2004  (Review from Allrecipes US | Canada)