Spinach Salad with Mangoes
Omnivore's Cookbook recipe - Fusion
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 6 tbsp olive oil
- 2 tbsp rice vinegar
- 1/2 shallot (finely minced (generates about 2 tablespoons))
- 1 tbsp honey
- 1 tbsp toasted sesame seeds
- Salt and black pepper to taste
- 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
- 1
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.
- 2
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.
- 3
Prep and chop the rest of the veggies and fruits.
- 4
Mix all the ingredients for the dressing in a small jar. Shake to combine.
- 5
Add all the ingredients for the salad into a large bowl. The salad shouldn't fill over 2/3 of the bowl.
- 6
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.
- 7
Serve immediately. You can save the remaining dressing in the fridge for 2 to 3 days.