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Spinach Salad
5 oz. Fresh spinach leaves (about ½ of a standard bag)
1 mango
½ of a red bell pepper, sliced
1 small granny smith apple, sliced
½ cup toasted walnuts
½ cup fresh or frozen berries of choice (optional)
Lime-berry dressing (see below) or a fat-free raspberry vinaigrette from store
Make sure spinach is clean and mostly dry before putting in bowl. Add remaining ingredients, including enough dressing to meet your tastes, then toss salad lightly before serving immediately. Serves 4-6.
Dressing Options:
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Raspberry Dressing  |
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1 Cup frozen or fresh raspberries*
½ Cup apple juice concentrate*
2 teasp cornstarch dissolved in ½ Cup water
1 Tblsp lemon juice
2 Tblsp. Honey
1 teasp salt
1 ½ teasp basil
Heat berries and strain through a sieve to remove seeds.
Pour juice into a saucepan with remaining ingredients and stir while bringing to a boil. Chill.
*May use ¾ Cup raspberry-apple or cranberry-apple juice concentrate in place of the berries and apple juice, but it’s better made with fresh or frozen berries.
~Makes 1 ½ cups.
OR:
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Lime-Berry Dressing
2 Tb Lime Juice
3 Tb walnut oil or light olive oil
1-2 tsp honey or agave syrup
2-3 Tb fresh or thawed berries
Combine in sealed container. Shake well until mixed and drizzle over spinach salad.
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