SPINACH AND MANGO SALAD
An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles.
Provided by GILLIANMCLENNAN
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
- In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
- In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.3 g, Fat 18.2 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 73.7 mg, Sugar 17.7 g
JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
- Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
MANGO AND JICAMA SALAD
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CRUNCHY JICAMA AND MANGO SALAD
"I love sprinkling mango with Tajín, a spicy, citrusy seasoning. That combination inspired this recipe," says Tyler.
Provided by Tyler Florence
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Peel the jicama and cut into long thin strips. Slice the cucumbers in half lengthwise, scoop out the seeds and then cut into strips similar in size to the jicama. Peel the mangoes and cut into strips.
- Combine the jicama, cucumbers and mangoes in a large bowl. Add the cilantro, chile powder and lime juice and gently toss. Season with salt and garnish with more cilantro.
MANGO AND JICAMA SALSA
Steps:
- Combine mango, cilantro, jicama and green onions in a medium bowl.
- Mix together ponzu lime juice, brown sugar and cayenne pepper in a separate container, making sure the sugar is dissolved.
- Pour mixture over mango combination, toss to coat.
SPINACH-MANGO SALAD
Feast your eyes and appetite on this juicy fruit and greens delight, with tropical flavors! A light and delicious side dish that's ready in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
- In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.
Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 0 g
JICAMA-SPINACH SALAD
A special side that's simple to make with just six ingredients.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
- Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
- Just before serving, pour dressing over salad; toss gently to mix.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 9 g, TransFat 0 g
SPINACH AND MANGO SUBSTITUTE SALAD
This recipe evolved from recipe #35547. The second time I wanted to make that recipe, I had nothing but the spinach leaves so I started substituting everything. The result was very well received, so I thought I would share it. I estimated the amounts so it might need a little tweaking. Bon Appetit.
Provided by Miraklegirl
Categories Vegetable
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients for salad in a large bowl.
- Whisk together dressing ingredients and add to salad.
MANGO JíCAMA CHOPPED SALAD
Steps:
- Make dressing:
- Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
- Make salad:
- Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
- Serve salad sprinkled with pumpkin seeds.
SOUTHWEST MANGO CHICKEN SALAD
Add some fun and great citrus flavor to your salad. Creative and colorful ingredients make this fresh-tasting dish really stand out. Jeanne Holt - Mendota Heights, MN
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- For dressing, in a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, beans, mango, red pepper, jicama and onions. Drizzle with dressing and toss to coat. Refrigerate for at least 10 minutes., Just before serving, toss chicken mixture with spinach and salad greens. Sprinkle with pepitas.
Nutrition Facts : Calories 314 calories, Fat 12g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 266mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
SPINACH SALAD WITH JICAMA
Make and share this Spinach Salad With Jicama recipe from Food.com.
Provided by Chocolatl
Categories Spinach
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Tear spinach into a chilled salad bowl.
- Place mushrooms on top.
- Layer jicama on top of mushrooms.
- Pour some of the dressing over the salad and mix thoroughly, lifting the leaves up from the bottom.
- Sprinkle with sesame seeds and Maggi (if desired).
- Serve with additional dressing on the side.
Nutrition Facts : Calories 73.3, Fat 2.3, SaturatedFat 0.3, Sodium 137.5, Carbohydrate 10.1, Fiber 5.6, Sugar 1.9, Protein 6.8
SPINACH SALAD WITH MANGO AND CANDIED PECANS
Provided by Katie Morford
Categories Salad Fruit Leafy Green Nut Side Quick & Easy Mango Pecan Spinach Spring Bon Appétit San Francisco California Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
- Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
SPINACH, JICAMA, AND MANGO SALAD
Number Of Ingredients 8
Steps:
- 1. In a small dry skillet, toast the almonds, stirring, until aromatic and lightly browned, about 2 minutes. Set aside. In a large bowl place the spinach, jicama, and mango. 2. In a small bowl, whisk together the vinegar, salt, and oil. Add the dressing to the salad and toss. Add the nuts to the salad and toss to mix. Divide the salad among 4 serving plates. Sprinkle with cheese. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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