Name: Spinach and Mango Salad with Parsley Mustard Dressing
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 4 cups baby spinach; 1 mango; 2 spring onions; ½ cup white beans; ¼ cup pine nuts; 2 tbsp apple cider vinegar; ¼ cup extra virgin olive oil; 2 cloves garlic; 1 tbsp whole grain mustard; 2 tbsp parsley; ¼ cup dried cranberries; salt and pepper to taste

4 cups baby spinach

1 mangocut into cubes

2 spring onionsthinly sliced

½ cup white beansdrained and rinsed

¼ cup pine nuts or sliced almonds

Dressing

2 tbsp apple cider vinegar

¼ cup extra virgin olive oil

2 cloves garlicminced

1 tbsp whole grain mustard

2 tbsp parsleychopped

¼ cup dried cranberries

salt and pepper to taste

What are we cooking today?

A delicious salad for any time of the year. The only challenge with this one is getting the mango at just the right time. Firm and sweet is ideal.

Getting started

Mix all of the salad ingredients in a bowl.

Whisk all of the dressing ingredients together, apart from the cranberries. Dress the salad and serve.

Annabelle's tips

Don't dress the salad until just before serving in order to avoid it going soggy. Only use as much dressing as you need to coat the ingredients. Add dried cranberries to garnish.