Spinach, Cranberry and Mango Salad

Posted May 31st, 2011 in Recipes, Salads and tagged , by Rebecca Lane

In my excitement at finishing my post this morning, I forgot to add the details of the delicious salad I made for supper last night and enjoyed again for lunch today. Before starting on the salad, I marinated 4 small chicken breasts in mango chutney (Jack’s fresh variety) for about 1/2 an hour. Then I grabbed the nearest available ‘volunteer’ and asked them to bbq them for me. On high they only took about 6 minutes per side and were delicious.

Last night was a busy night with hockey and training sessions, so there wasn’t lots of time. When I have a busy night like that I use the packaged, pre-washed lettuce so that we have fresh greens without having lots of chopping.

Spinach, Cranberry & Mango Salad

3 large handfuls baby spinach
2 large handfuls mixed field greens with herbs (this one had lots of dill)
1 large mango, peeled and cubed
1 large handful of dried cranberries (note how accurate my measuring is when I’m busy???)
2 green onions, sliced
1/2 cup toasted pecans (or the sweet and spicy ones if you have them around)

1/2 cup of oil – I used a combination of flax seed oil, walnut oil and olive oil
1 lemon, juiced – I added the rind too before I juiced it
1 Tbsp maple syrup
1/2 tsp Dijon mustard

Mix together the salad ingredients and then dress just before serving. This can actually sit with the dressing in the refrigerator for lunch tomorrow! I served this with 1/2 a marinated chicken breast cubed (though the kids made chicken on a bun with a salad I won’t lie!).

Because I had it in the garden, I added some bright purple and yellow pansies to the top to make it pretty. But sprouts would be just as nice.

And yes, I forgot to take a photo before I devoured it. Sorry.


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One Response so far.

  1. Fhamida says:

    Cranberry Spinach Salad1 tablespoon betutr3/4 cup almonds, blanched and slivered1 pound spinach, rinsed and torn into bite-size pieces1 cup dried cranberries2 tablespoons toasted sesame seeds1 tablespoon poppy seeds1/2 cup white sugar2 teaspoons minced onion1/4 teaspoon paprika1/4 cup white wine vinegar1/4 cup cider vinegar1/2 cup vegetable oilDIRECTIONSIn a medium saucepan, melt betutr over medium heat. Cook and stir almonds in betutr until lightly toasted. Remove from heat, and let cool.In a large bowl, combine the spinach with the toasted almonds and cranberries.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. couldnt find any with ranch or mayo but you could always use this recipe and sub

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