Spinach-Mango Salad
By Cathy Fisher
This light, colorful, and fruity spinach salad is a refreshing alternative to everyday green salads. It calls for fresh fennel, which can be found at most grocery stores. It has a light licorice taste that is wonderful with the mango and lime juice.
Serves: 4
Prep Time: 15 min
Cook Time: 0 min
Ingredients
Directions
1 Thoroughly wash the spinach and arugula, pat dry, and place in a large bowl. (If you are not using baby spinach, the leaves may be larger and so you may want to coarsely chop it.)
2 Add the mango, grapefruit, fennel, cucumber, green onion, basil, and avocado (if using) to the bowl. Stir in the vinegar and lime juice.
Notes: Arugula is a peppery tasting salad green that can be found in bulk or bunches in most produce sections. If you cannot find fresh fennel, you may substitute with 2 ribs of celery.
