Spinach and Mango Salad with Maple Vinaigrette
When it’s too hot outside to turn on the oven, whip together this refreshing and flavorful salad for a quick weeknight meal or for a beautiful weekend dinner party. Vegetarian, gluten-free, and easily made vegan by subtracting the goat cheese, this sweet, savory, and crisp salad will please the entire crowd!
What you’ll need:
Tools:
- Medium skillet
- Cutting board and knife
- A pint glass (see our tip below for how to peel a mango!)
- Small jar with lid for the vinaigrette.
Salad:
- 5 oz spinach
- 1/4 cup sorrel leaves
- 1 mango, cubed
- 1 avocado, cubed
- ¼ red onion, thinly sliced
- 2 oz goat cheese, crumbled
- ¼ cup sliced almonds, toasted
Vinaigrette:
- 3 tbsp Safflower oil
- 3 tbsp Apple cider vinegar
- 2 tbsp Maple syrup
- ½ tsp Black pepper, freshly ground
- ½ tsp Coarse salt
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