Mango and Spinach Salad

Name: Mango and Spinach Salad
Ingredients: 4 ripe mangoes (not too soft, though, or the fruit won't slice well); 2 limes; 14 teaspoon kosher salt; 18 teaspoon pepper; 14 cup canola oil; 12 cup chopped pecans; 1 bag fresh Baby Spinach (5-7 ozs.)

7 ingredients

9 steps

Ingredients

4 ripe mangoes (not too soft, though, or the fruit won't slice well)
2 limes
14 teaspoon kosher salt
18 teaspoon pepper
14 cup canola oil
12 cup chopped pecans
1 bag fresh Baby Spinach (5-7 ozs.)

Directions

1

Peel mangoes; cut fruit away from the pit and then cut into slices.
2

Squeeze juice of both limes into food processor or blender (about 1/3 cup).
3

Add one-fourth of the mango slices and the salt, pepper and oil.
4

Process until smooth; set aside.
5

Preheat small saute pan on medium 2-3 minutes.
6

Place pecans in pan; cook 3-4 minutes, stirring often, or until golden and fragrant.
7

Place spinach on serving plates, tearing any pieces that are large.
8

Arrange remaining 3/4 of mango slices (from 3 of the mangoes) over spinach.
9

Sprinkle with pecans; drizzle with dressing and serve.