Best 12 Mango Spinach Salad Recipes

SPINACH AND MANGO SALAD

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.

SPINACH, AVOCADO & MANGO SALAD

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.

SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC

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.

MANGO, CHICKEN AND SPINACH SALAD

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

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.

SPINACH SALAD WITH MANGO CHUTNEY DRESSING

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

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

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

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

Steps:

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

SPINACH-MANGO SALAD

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

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.