Spinach Mango & Sugar Snap Pea Salad

I don't usually put croutons and pecans on my salads, but when I have friends or family in for a meal I like to make it special. This salad is really tasty. I love all the crunch that it has. Make sure your mango is ripe. It's not a good time of year for mangoes but it makes the salad.



Ingredients for the Mango Dressing:

• 1 large mango, peeled and 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-I use 2-3
• 1 teaspoon freshly grated ginger-I used more like 2 teaspoons
• 1 teaspoon whole grain mustard-I used Dijon Mustard
• 1-2 teaspoons raw Agave Nectar or  raw honey
• Pinch of salt
• Freshly ground black pepper
• Mix everything well in the food processor.
• Refrigerate to marinate flavors. It will keep for a few days in frig.
•  

Salad:

• 8 oz fresh baby spinach-I used way less.
• 3-4 green onions-I used like 6. Use the green part also.
• 1 large mango, peeled and diced.
• 2 cups sugar snap peas, trimmed and cut diagonal
• 1 red pepper, diced
• Freshly ground black pepper to taste. 

Directions:

1. Mix salad ingredients together, refrigerate until ready to use.
2. Mix dressing ingredients together in separate bowl .
3. When ready to use, I  put spinach in the bottom of individual bowls. Mix some of the dressing with salad mixture-do not over dress the salad. Put some of the tossed salad on top of spinach.
4. Sprinkle with toasted pecans and croutons.

Enjoy!!