Mango & Spinach Salad

Yield: Serves 8

Mango & Spinach Salad


  • 8 C. (200 g) spinach, washed and torn into bite-sized pieces
  • 3-4 C. (1 liter) diced fresh mangoes
  • Dressing:
  • 1/4 C. (65 g) sugar or Splenda
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard
  • 1/2 tsp. paprika
  • 1/2 tsp. dry or grated onion
  • 1/2 C. (65 ml) vegetable oil
  • 2 T. white vinegar


  1. Combine and whisk together the dressing ingredients. Set aside. You may keep the dressing at room temperature overnight; for a longer time, store in the fridge.
  2. When ready to serve, pour desired amount of dressing over spinach and fruit; toss.


The mangoes may easily be substituted with sliced strawberries, kiwi, papaya, mandarin oranges, etc.

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