Thai Inspired Spinach And Mango Salad Recipes

SPINACH AND MANGO SALAD

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.

SPINACH-MANGO SALAD

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.

THAI MANGO SALAD

Steps:

• Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
• Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
• Gradually whisk in peanut oil until blended.
• Add shallot, mix well.
• Set dressing aside.
• Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
• Seed sweet pepper, cut into very thin strips and add to mangoes.
• Add carrot, half of green onions, and cilantro. Toss gently until combined.
• Add dressing and a pinch of salt, toss until mixed.
• Sprinkle with nuts and remaining green onions.
• Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.

THAI-INSPIRED SPINACH AND MANGO SALAD

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.

THAI SPINACH SALAD

Steps:

• Cut off the dirty stem ends of the enoki mushrooms. Separate them into threads. Combine them with the spinach, bean sprouts, yellow peppers and almonds in a salad bowl.
• Combine the remaining ingredients in a blender; process on medium speed for 15 - 20 seconds, until pureed.
• Pour the dressing over the salad and toss just before serving.

THAI SPINACH BEEF SALAD

Steps:

• For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat., Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.