Spinach Salad With Mango Chutney Dressing Recipes

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SPINACH-MANGO SALAD



Spinach-Mango Salad image

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

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

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

SPINACH AND MANGO SALAD



Spinach and Mango Salad image

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

¾ cup blanched slivered almonds
¼ cup red wine vinegar
2 tablespoons maple flavored balsamic vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
¼ teaspoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bunch fresh spinach - rinsed, dried and torn into bite size pieces
2 mangos - peeled, seeded, and cubed

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

SPINACH SALAD WITH MANGO CHUTNEY DRESSING



Spinach Salad With Mango Chutney Dressing image

I got this recipe with a jar of "Oak Hill Mango Chutney" in Sacramento, CA, about 12 years ago. I've since moved and can't get that brand, but it works just as well with any other mango chutney. This is a great "whole meal" salad for a light dinner or a brunch item. People love the unusual combination of ingredients. Interestingly, there is no oil in the dressing, but it has a rich mouth-feel. Can't call it low-fat, though!

Provided by TCookie

Categories     Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 cups spinach (depends on how big of servings you want)
10 fresh white mushrooms, sliced
10 slices crispy cooked bacon, crumbled
2 hardboiled egg, chopped
1/2 cup shredded gruyere cheese
1/4 cup thinly sliced red onion
1/4 cup red wine vinegar
4 tablespoons finely chopped mango chutney, with the liquid
1 clove minced garlic
2 tablespoons Dijon mustard
1 tablespoon sugar

Steps:

  • Wash and dry spinach, if needed, and remove stems.
  • Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
  • Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
  • Do NOT put the dressing on until just before serving or you will have a soggy mess!
  • Toss the dressing with the salad just befor serving.

SPINACH SALAD WITH MANGO CHUTNEY DRESSING



Spinach Salad with Mango Chutney Dressing image

Yield 3 cups

Number Of Ingredients 13

2 heads spinach, torn in bite-size pieces
4 green onions, sliced
1/2 can ripe olives, halved
cracked pepper and salt
1 (4-ounce) can mandarin orange slices, drained
------------------------------
Mango Chutney Salad Dressing:
17 ounces mango chutney
2 teaspoons minced garlic
1 1/2 tablespoons stone-ground mustard
1 cup red wine vinegar
1 cup vegetable oil
raisins (optional)

Steps:

  • Combine ingredients and serve with Mango Chutney Salad Dressing. Mango Chutney Salad Dressing: Chop chutney in blender or food processor. Blend in garlic, mustard, and vinegar. Add oil. Let stand overnight. Serve dressing over spinach. Fun Fact: The title of "oldest house in the United States of America built by a European" is controversially claimed by the owners of a structure located at 215 East De Vargas Street on the eastern side of Old Santa Fe Trail in Santa Fe, New Mexico, within the Barrio De Analco Historic District. The house was supposedly built around 1646. The house has been through the administration of numerous governments including the Spanish, Mexican, Territorial, statehood. Many ghost stories, including tales of ghostly apparitions, are associated with the structure.

Nutrition Facts : Nutritional Facts Serves

SPINACH SALAD WITH WARM MANGO CHUTNEY DRESSING



Spinach Salad with Warm Mango Chutney Dressing image

A variation of traditional Spinach Salad with Warm Bacon Dressing. For this recipe, I use jarred mango chutney for the base of the salad dressing.

Provided by Laura Franco

Categories     dinner     dinner salad     Dinner Salad/Week Night Meal

Time 10m

Number Of Ingredients 5

2-3 cups baby spinach - washed and dried
1/3 cup golden raisins
1/3 cup toasted almond slices
2 hardboiled eggs
Warm Mango Chutney Dressing

Steps:

  • Break off and discard the longer stems of the baby spinach.
  • Slice the hardboiled eggs.
  • Toast the almond slivers by placing them in a small stovetop skillet on high and stirring for 5 minutes. Watch them closely so they don't burn.
  • Place spinach into a large salad bowl or on a large platter.
  • Top the spinach with sliced eggs, raisins, and almonds.
  • Drizzle with Warm Mango Chutney Dressing.

THAI-INSPIRED SPINACH AND MANGO SALAD



Thai-Inspired Spinach and Mango Salad image

Featuring a harmonious medley of fresh ingredients our Thai mango salad makes a great accompaniment to Thai mains or will be a popular pick at any barbecue as it pairs really well with grilled meats and seafood. Or, just add some protein and you have yourself a sensational light dinner.

Provided by Anastasia

Categories     Spinach Salad

Time 20m

Yield 4

Number Of Ingredients 17

4 cups baby spinach leaves
2 medium mangos - peeled, seeded, and diced
½ cup chopped fresh cilantro
1 small red chile pepper, cut into thin strips
sea salt and cracked black pepper to taste
2 leaf (blank)s kaffir lime leaves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon grated lime zest
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon minced fresh ginger
1 tablespoon finely chopped fresh lemongrass
1 small Thai chile, chopped
1 clove garlic, minced
1 teaspoon coconut sugar

Steps:

  • Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
  • Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
  • Pour dressing over salad and toss well to combine. Serve immediately.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 23.6 g, Fat 14 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 754.9 mg, Sugar 17.7 g

CHICKEN, SPINACH AND MANGO SALAD RECIPE



Chicken, Spinach and Mango Salad Recipe image

Add sweetness to your lunchtime routine with our Chicken, Spinach and Mango Salad Recipe! This Healthy Living mango salad recipe also features avocados.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 5 servings, about 2 cups each.

Number Of Ingredients 6

1 pkg. (10 oz.) baby spinach leaves
1 mango, peeled, sliced
1 avocado, sliced
1 small red onion, thinly sliced
2/3 cup KRAFT Lite Raspberry Vinaigrette Dressing
2 cups cooked chicken strips

Steps:

  • Toss spinach with mangos, avocados and onions in large bowl.
  • Add dressing; mix lightly.
  • Top with chicken.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

SPINACH SALAD WITH MANGO AND CANDIED PECANS



Spinach Salad with Mango and Candied Pecans image

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

Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 cup pecan halves
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges

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.

MAMA VI'S SPINACH SALAD WITH CURRY AND CHUTNEY DRESSING



Mama Vi's Spinach Salad With Curry and Chutney Dressing image

My mother took an East Indian cooking class at our local college. When I was a teen she tried out the recipes she liked on us kids. I remember this salad being a favorite of ours. How authentically East Indian it is, I don't know, but it is good and I haven't seen any just like it.

Provided by Tiomarrano

Categories     < 30 Mins

Time 20m

Yield 3 serving(s)

Number Of Ingredients 12

1/4 cup white wine vinegar
1/4 cup salad oil
2 tablespoons fruit chutney
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1 teaspoon mustard powder
3 cups fresh spinach leaves
1 1/2 cups Red Delicious apples
1/2 cup raisins
1/2 cup peanuts
2 tablespoons scallions

Steps:

  • Make salad dressing with first seven ingredients, blending to make the salad dressing in a food processor. Set dressing aside, cover and chill in the refrigerator for later use.
  • Prepare the vegetables by tearing the fresh spinach leaves into bite sized pieces.
  • Dice the apple into bite size pieces.
  • Dice the green onions.
  • Measure out raisins and peanuts.
  • In a large salad serving bowl, place torn fresh spinach (on bottom), apple bits, raisins, peanuts and diced green onion.
  • Dress the salad veggies pouring over them the desired amount of dressing you find appropriate to start with, and lightly toss to coat the salad.
  • Serve immediately. Salad wilts and gets soggy if not eaten right away, when prepared.

Nutrition Facts : Calories 429.3, Fat 30.8, SaturatedFat 4.2, Sodium 420.5, Carbohydrate 36.8, Fiber 5.7, Sugar 24.9, Protein 8.5

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