Spinach-Mango Salad

Spinach-Mango Salad

Try this toss salad recipe from Betty Crocker.

Prep Time: 10 min
Total Time: 10 min
Makes: 6 servings (1 cup each)

 

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

1.	In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
2.	In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.
High Altitude (3500-6500 ft): No change.

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Serve-With

This light and sweet salad partners nicely with baked fish, cooked carrots and crusty whole-grain rolls.

Health Twist

Spinach and mangoes make this recipe high in vitamins A and C. Try to get at least five or more 1/2 cup servings of fruits and veggies per day for optimal health.

Nutrition Information:

1 Serving: Calories 170 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 36g (Dietary Fiber 2g, Sugars 25g); Protein 2g Percent Daily Value*: Vitamin A 60%; Vitamin C 50%; Calcium 4%; Iron 6% Exchanges: 1 Fruit; 1 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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