Mango and Spinach Salad

1. 1

   Peel mangoes; cut fruit away from the pit and then cut into slices.

2. 2

   Squeeze juice of both limes into food processor or blender (about 1/3 cup).

3. 3

   Add one-fourth of the mango slices and the salt, pepper and oil.

4. 4

   Process until smooth; set aside.

5. 5

   Preheat small saute pan on medium 2-3 minutes.

6. 6

   Place pecans in pan; cook 3-4 minutes, stirring often, or until golden and fragrant.

7. 7

   Place spinach on serving plates, tearing any pieces that are large.

8. 8

   Arrange remaining 3/4 of mango slices (from 3 of the mangoes) over spinach.

9. 9

   Sprinkle with pecans; drizzle with dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.