Grilled Mango & Spinach Salad
Grilled Mango Spinach Salad with Cranberries is a fresh,colorful salad that feels perfectly sized for a meal for two. The grilled mangoa dds sweetness and a hint of smokiness, the spinach keeps everything light and green, and the cranberries bring little bursts of tartness throughout. It is the kind of salad that feels bright and interesting without turning into a giant bowl of leftovers.
Ingredients
- 1 whole mangos
- 3 ounces pancetta sliced cut in small pieces
- 1/2 cup dried cranberries
- 3 cups baby spinach
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon white wine vinegar or Verjus
- 1/8 teaspoon ginger grated or ginger paste
- salt and pepper
Instructions
- Peel the mango's, slice in half, cut around the pit and cut the meat into cubes.
- Wash the baby spinach.
- Cut the pancetta in small pieces and cook them crispy in a dry skillet. When done, transfer to a plate with a paper towel that will soak up the fat. Allow to cool. (NOTE 1)
- Heat a tablespoon of oil in a grill pan on high heat and grill the mango wedges. Don't grill them longer than necessary as they will become too soft and mushy.
- Remove from the grilling pan and allow to cool until just warm, about 10-15 minutes.
- Make a dressing by mixing oil, white wine vinegar, salt, pepper and grated ginger.
- Dress a large plate with spinach and divide the dressing over the spinach. Sprinkle the salad with pancetta and cranberries and than place the grilled mango wedges on top of that.
Notes
- I prefer to cut slices into pieces as that is more delicate and will fit better with the delicate flavors of the mango and spinach. But if you can only find cubes, that will work to. of by small cubes).
Nutrition
Calories: 406kcalCarbohydrates: 27gProtein: 7gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 4gSodium: 319mgFiber: 3gSugar: 22g