Best 12 Mango Spinach Salad Recipes

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Craving a delightful and refreshing salad that combines the sweetness of ripe mangoes and the earthy flavor of fresh spinach? Look no further! This article presents a collection of the best mango spinach salad recipes that will tantalize your taste buds and leave you feeling invigorated. Whether you're a seasoned salad enthusiast or just starting your culinary journey, these recipes offer a variety of options to suit your preferences. From classic combinations to innovative twists, let's explore the vibrant world of mango spinach salads and discover the perfect recipe to satisfy your cravings.

Let's cook with our recipes!

SPINACH AND MANGO SALAD



Spinach and Mango Salad image

An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles.

Provided by GILLIANMCLENNAN

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

¾ cup blanched slivered almonds
¼ cup red wine vinegar
2 tablespoons maple flavored balsamic vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
¼ teaspoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bunch fresh spinach - rinsed, dried and torn into bite size pieces
2 mangos - peeled, seeded, and cubed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
  • In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry 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.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.3 g, Fat 18.2 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 73.7 mg, Sugar 17.7 g

SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC



Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc image

Provided by Sandy Szwarc

Categories     Salad     Chicken     Fruit     Ginger     Marinate     Raspberry     Mango     Walnut     Spinach     Summer     Grill/Barbecue     Gourmet     New Mexico

Yield Serves 2 generously

Number Of Ingredients 18

For dressing:
2 tablespoons raspberry vinegar*
1 tablespoon balsmic vinegar
1 tablespoon soy sauce
3/4 teaspoon Dijon mustard
1 1/2 teaspoons minced peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup extra-virgin olive oil
1 whole skinless boneless chicken breast (3/4 pound), halved
1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry
1 firm-ripe mango, cut into 1/4-inch thick slices
2 plum tomatoes, sliced thin
2/3 cup raspberries, picked over
4 scallions, chopped fine
1/4 cup walnuts, toasted and chopped coarse
Available at specialty foods shops and some supermarkets.

Steps:

  • Make dressing:
  • In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
  • In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
  • Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
  • Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.

SPINACH, AVOCADO & MANGO SALAD



Spinach, Avocado & Mango Salad image

I really enjoy this salad; I think it has a lovely balance of sweetness and bitterness, softness and crunch - and the colours are lovely too. This will make four side salads, or two meal salads.

Provided by Jenny Sanders

Categories     Mango

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

6 ounces baby spinach leaves
4 -6 leaves radicchio
8 -12 small red radishes
1 small ripe mango
1 medium ripe avocado
1 valencia orange, juice of
3 tablespoons hazelnut oil or 3 tablespoons almond oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon cracked black peppercorns

Steps:

  • Wash, pick over and dry the spinach.
  • Wash, dry and tear up the radicchio.
  • Wash and slice the radishes.
  • Peel and slice the mango and avocado.
  • (Actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.) Mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
  • Whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
  • Toss gently into the salad.

MANGO, CHICKEN AND SPINACH SALAD



Mango, Chicken and Spinach Salad image

A light and refreshing entree salad inspired by a Weight Watchers recipe. But don't let this meal's origin stop you from trying this. If mango is not available, then peaches and peach nectar should also work well. I have presented two ways to prepare the dressing, a simple vinagrette and a warmer version thickened with cornstarch. For those following the Flex Program, the salad is 4 points per serving. For Core folks, the salad is Core plus 1 point for the non-Core dressing.

Provided by justcallmetoni

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 18

2/3 cup fat-free chicken broth
1 lb boneless skinless chicken breast
1/4 teaspoon ground ginger
salt and pepper
6 cups Baby Spinach
2 medium mangoes, cut into bite-size pieces
1 small cucumber
1/2 large sweet red peppers or 1/2 red onion
1/3 cup mango nectar
2 teaspoons honey mustard
1/2 teaspoon curry powder
1 tablespoon white wine vinegar
1 teaspoon canola oil
1/4 teaspoon ginger
1/8 teaspoon black pepper
1/8 teaspoon table salt
1 teaspoon water (optional)
1/2 teaspoon cornstarch (optional)

Steps:

  • Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
  • If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
  • Transfer the dressing (warm or cold) into a large bowl.
  • Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
  • Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
  • Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

SPINACH-MANGO SALAD



Spinach-Mango Salad image

Feast your eyes and appetite on this juicy fruit and greens delight, with tropical flavors! A light and delicious side dish that's ready in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 8

1 tablespoon canola oil
2 tablespoons cider vinegar
1/3 cup peach or apricot preserves
1/2 teaspoon salt
1 bag (6 oz) baby spinach leaves
2 mangoes, cut lengthwise in half, seed removed and cut up (2 cups)
1/2 cup very thinly sliced red onion
1/2 cup golden raisins

Steps:

  • In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
  • In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.

Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 0 g

SPINACH SALAD WITH MANGO CHUTNEY DRESSING



Spinach Salad With Mango Chutney Dressing image

I got this recipe with a jar of "Oak Hill Mango Chutney" in Sacramento, CA, about 12 years ago. I've since moved and can't get that brand, but it works just as well with any other mango chutney. This is a great "whole meal" salad for a light dinner or a brunch item. People love the unusual combination of ingredients. Interestingly, there is no oil in the dressing, but it has a rich mouth-feel. Can't call it low-fat, though!

Provided by TCookie

Categories     Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 cups spinach (depends on how big of servings you want)
10 fresh white mushrooms, sliced
10 slices crispy cooked bacon, crumbled
2 hardboiled egg, chopped
1/2 cup shredded gruyere cheese
1/4 cup thinly sliced red onion
1/4 cup red wine vinegar
4 tablespoons finely chopped mango chutney, with the liquid
1 clove minced garlic
2 tablespoons Dijon mustard
1 tablespoon sugar

Steps:

  • Wash and dry spinach, if needed, and remove stems.
  • Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
  • Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
  • Do NOT put the dressing on until just before serving or you will have a soggy mess!
  • Toss the dressing with the salad just befor serving.

GRILLED SQUID ON SPINACH, RED PEPPER, AND MANGO SALAD



Grilled Squid on Spinach, Red Pepper, and Mango Salad image

Categories     Salad     High Fiber     Mango     Squid     Spinach     Bell Pepper     Summer     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 10

3/4 lb cleaned small squid
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 red bell pepper
5 oz baby spinach, trimmed (3 cups)
1/2 mango, peeled, pitted, and cut into 1/2-inch cubes (1 cup)
1/4 small red onion, sliced
1 tablespoon fresh lime juice plus 4 lime wedges

Steps:

  • Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.
  • Cut sides from bell pepper and brush with 1/2 teaspoon oil.
  • Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.
  • Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.
  • Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
  • Top salad with squid and serve with lime wedges.

MANGO SPINACH SALAD



Mango Spinach Salad image

This is probably my favorite salad. You can use spring mix instead of spinach, and you can use strawberries instead of mangoes. I bet peaches would be good, too. Enjoy!

Provided by JeriBinNC

Categories     Spinach

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 cups Baby Spinach
3 cups torn lettuce, of your choice
1 cup cubed mango
1 tablespoon poppy seed
2 tablespoons balsamic vinegar
2 tablespoons rice wine vinegar or 2 tablespoons white wine vinegar
1 tablespoon honey
1 1/2 teaspoons coarse grain mustard
1 pinch fresh ground black pepper
1 pinch ground cardamom

Steps:

  • In a large bowl, combine the greens and fruit.
  • In a small bowl, whisk together the remaining ingredients.
  • Pour over salad; toss to mix well.

THERESA 'S SPINACH SALAD WITH LYCHEE MANGO DRESSING



Theresa 's Spinach Salad With Lychee Mango Dressing image

This is named after my sister Theresa because she left a bunch of lychee' at my house. I ate a couple then thought a dressing made out of these would be really good. And it is! If you never had fresh lychee 's before I highly suggest you give them a try. Just peel the skin and enjoy the juicy fruit. It 's very sweet, refreshing just like her! You can use the rest of the dressing as a really good cold soup or just cut the recipe in 1/2.

Provided by Rita1652

Categories     Mango

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups baby spinach leaves, cleaned and dried
3 ounces sweet onions, sliced thin
25 lychees
1 fresh lime juice
1 ounce candied ginger, chopped
3 tablespoons mild olive oil
1 mango, peeled and pitted (1/2 for dressing and 1/2 for garnish)
1/3 cup cashews, toasted
salt

Steps:

  • Toss onion slices and spinach together.
  • Plate spinach and place 4-5 lychees in center.
  • Arrange 6-8 mango slices in circle on spinach.
  • Sprinkle cashews on salad.
  • In a blender blend peeled and seeded lychee`s, remaining mango, lime juice, olive oil, salt and ginger.
  • Blend till smooth.
  • Pour some over salad.
  • Refrigerate the rest for an other use.

SPINACH AND MANGO SUBSTITUTE SALAD



Spinach and Mango Substitute Salad image

This recipe evolved from recipe #35547. The second time I wanted to make that recipe, I had nothing but the spinach leaves so I started substituting everything. The result was very well received, so I thought I would share it. I estimated the amounts so it might need a little tweaking. Bon Appetit.

Provided by Miraklegirl

Categories     Vegetable

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (6 ounce) package washed spinach leaves
2 mangoes, diced
3 scallions, chopped
sunflower seeds (optional)
4 tablespoons white vinegar
4 tablespoons olive oil
2 tablespoons Dijon mustard
2 teaspoons garlic powder
1 teaspoon sugar substitute
salt and pepper

Steps:

  • Mix all ingredients for salad in a large bowl.
  • Whisk together dressing ingredients and add to salad.

SPINACH-MANGO SALAD



SPINACH-MANGO SALAD image

Categories     Leafy Green     No-Cook     Quick & Easy     High Fiber

Yield Serves 6 as side salad or 2 as a main course.

Number Of Ingredients 18

6 - 8 cups torn spinach leaves
8 oz. sliced fresh mushrooms
1 small marinated onion*
2 mangos - cubed
3 chopped boiled eggs
6 slices crumbled bacon
Dressing
3 Tbsp. balsamic vinegar
10 Tbsp. olive oil
2 Tbsp. capers, chopped
1 tsp. sugar
*Marinated Onion
Marinate sliced onion for several hours or overnight in:
¾ cup white vinegar
¼ cup water
1 Tbsp. sugar
1 tsp. salt
1 tsp. pepper

Steps:

  • 1. Prepare marinated onion a few hours ahead of time. 2. Boil eggs & cool. 3. Prepare dressing by whisking ingredients together. 4. Combine spinach, mushroom, onions, and peeled & cubed mango together; sprinkle with crumbled bacon and chopped egg. 5. Drizzle with dressing.

SPINACH SALAD WITH MANGO CHUTNEY DRESSING



Spinach Salad with Mango Chutney Dressing image

Yield 3 cups

Number Of Ingredients 13

2 heads spinach, torn in bite-size pieces
4 green onions, sliced
1/2 can ripe olives, halved
cracked pepper and salt
1 (4-ounce) can mandarin orange slices, drained
------------------------------
Mango Chutney Salad Dressing:
17 ounces mango chutney
2 teaspoons minced garlic
1 1/2 tablespoons stone-ground mustard
1 cup red wine vinegar
1 cup vegetable oil
raisins (optional)

Steps:

  • Combine ingredients and serve with Mango Chutney Salad Dressing. Mango Chutney Salad Dressing: Chop chutney in blender or food processor. Blend in garlic, mustard, and vinegar. Add oil. Let stand overnight. Serve dressing over spinach. Fun Fact: The title of "oldest house in the United States of America built by a European" is controversially claimed by the owners of a structure located at 215 East De Vargas Street on the eastern side of Old Santa Fe Trail in Santa Fe, New Mexico, within the Barrio De Analco Historic District. The house was supposedly built around 1646. The house has been through the administration of numerous governments including the Spanish, Mexican, Territorial, statehood. Many ghost stories, including tales of ghostly apparitions, are associated with the structure.

Nutrition Facts : Nutritional Facts Serves

Tips for Making Mango Spinach Salad:

  • Choose ripe mangoes: Look for mangoes that are slightly soft to the touch and have a sweet, fragrant aroma. Avoid mangoes that are too hard or have brown spots.
  • Use fresh spinach: Baby spinach or regular spinach can be used in this salad. Make sure the spinach is washed and dried thoroughly before using.
  • Toast the nuts: Toasting nuts enhances their flavor and makes them more crunchy. You can toast nuts in a skillet over medium heat or in a preheated oven at 350°F for 5-7 minutes.
  • Use a light dressing: A simple vinaigrette dressing made with olive oil, lemon juice, honey, and Dijon mustard is a good choice for this salad. Avoid using heavy dressings that will overpower the delicate flavors of the mango and spinach.
  • Serve immediately: Mango spinach salad is best when served immediately after it is made. The longer it sits, the more the spinach will wilt and the dressing will lose its flavor.

Conclusion:

Mango spinach salad is a refreshing and flavorful salad that is perfect for summer. It is easy to make and can be customized to your liking. Whether you are looking for a light lunch or a healthy side dish, mango spinach salad is a great option.

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