Spinach-Mango Salad

Name: Spinach-Mango Salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 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

Save Recipe

Prep 10 min
Total 10 min
Ingredients 8
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Ingredients

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

Directions

1

In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
2

In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.

Expert Tips

tip 1
This light and sweet salad partners nicely with baked fish, cooked carrots and crusty whole-grain rolls.
tip 2
Spinach and mangoes make this recipe high in vitamins A and C. Try to get at least five or more 1/2 cup servings of fruits and veggies per day for optimal health.

Nutrition Information

170 Calories, 2 1/2g Total Fat, 2g Protein, 36g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 170

Calories from Fat: 25

Total Fat: 2 1/2g; 4%

Saturated Fat: 0g; 0%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 230mg; 9%

Potassium: 390mg; 11%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 2g; 11%

Sugars: 25g

Protein: 2g

% Daily Value*:

Vitamin A: 60%; 60%

Vitamin C: 50%; 50%

Calcium: 4%; 4%

Iron: 6%; 6%

Exchanges:

0 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.