Spinacn Mango & Sugar Snap Pea Salad

This recipe was in the Herb Companion Magazine.

It has some of my very favorite foods in it. It is crunchy, sweet and tangy all at the same time.

Server 4-6.

This is for the Ginger Mango Dressing:

Ingredients:

• 1 large mango coarsely chopped
• 1/3 cup fresh squeezed orange juice
• 1 Tablespoon walnut or almond oil-I did not use
• 1 teaspoon toasted sesame oil
• 1/2 Tablespoon rice wine vinegar
• 1 garlic clove coarsely chopped
• 1 teaspoon freshly grated ginger
• 1 teaspoon whole grain mustard- used Dijon Mustard
• 1-2 teaspoons Agave Nectar
• Pinch of salt
• Freshly ground back pepper
• Mix well in a food processor or blender.
• Refrigerate to marinate the flavors

Salad:

1. 8 oz. fresh baby spinach or greens of choice
2. 3-4 green onions sliced
3. 1 large mango -diced in chunks
4. 2 cups sugar snap peas-trimmed,stringed and cut in half on a diagonal
5. 1 red bell pepper cut into match sticks
6. pepper to taste.
7. Pour dressing over salad mix well.

• Top salad with toasted chopped pecans.

Toast nuts in a dry skillet over medium heat, or toast o a baking sheet in a 300 degree oven, watching closely. Stir when needed.

Enjoy!