Amanda's Kitchen Recipe Archive

Spinach and Mango Salad

Vegan
Preparation:  30 minutes
Serves 4 - 6
 
• 4 c. spinach, washed and torn
• 100 g mushrooms, sliced
• 1 mango, sliced
• 2 T balsamic vinegar
• 1 T mango chutney (use more if desired)
• 1 clove garlic, crushed
• 6 T canola oil, or good quality salad oil

 
1. In a salad bowl, combine spinach, mushrooms and mango.
2. In a food processor, blend the vinegar, chutney and garlic until smooth.
3. With the machine running, slowly pour in oil.
4. Toss salad with the dressing.
5. Serve with a dash of freshly ground pepper.
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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: May 25, 2000

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