Recipe: Spinach Salad with Mango Vinaigrette (blender or food processor)

SPINACH SALAD WITH MANGO VINAIGRETTE

Mango Vinaigrette (recipe follows)
1 (10-ounce) bag baby spinach
1 1/2 ripe mangos, peeled, pitted and cubed* (reserve remaining 1/2 for dressing)
1 medium tomato, cored, seeded and finely chopped
1/3 cup toasted, chopped walnuts
1/3 cup sliced green onions
1/3 cup crumbled blue cheese
Freshly ground pepper to taste

Prepare the Mango Vinaigrette.

Place spinach, mango, tomato, walnuts and green onion in large bowl.

Drizzle with mango vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground black pepper.

*To cube mango, place mango on one of its narrower sides, facing up.Starting 1/4 inch from the stem, slide knife along each side of the pit to cut off the "cheeks." Peel skin from cheeks and slice or dice as needed. Another option is to buy a jar of peeled mango slices.

MANGO VINAIGRETTE

1/2 mango, peeled and pitted
3 tablespoons extra virgin olive oil
3 tablespoons white balsamic vinegar
1/4 teaspoon salt

Add all ingredients in blender or small food processor; blend until smooth. May be made several days ahead and refrigerated until ready to serve.

Adapted from source: National Mango Board