Spinach and Mango Salad with Parsley Mustard Dressing

Yields2 ServingsPrep Time15 minsTotal Time15 mins

Bright, fresh, sweet, salty and a little bit sharp. Delicious!

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 596

% Daily Value *
Total Fat 38.3g59%

Saturated Fat 4.7g24%
Cholesterol 0mg
Sodium 306mg13%
Total Carbohydrate 56.3g19%

Dietary Fiber 11.4g46%

Sugars 25.1g
Protein 14.7g30%

Calcium 14%
Iron 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spinach and Mango Salad with Parsley Mustard Dressing

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