Ingredients for Theresa's Spinach Salad With Lychee Mango Dressing
- Baby Spinach Leaves
- Sweet Onions
- Lychees
- Fresh Lime Juice
- Candied Ginger
- 1 tablespoon olive oil
- 1 medium ripe mango, sliced
- 1/4 cup cashews
- 1/4 teaspoon salt
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How to Make Theresa's Spinach Salad With Lychee Mango Dressing
- Gently toss 5 oz of spinach with 1/4 cup thinly sliced red onion.
- Arrange the spinach on a plate. Place 4-5 peeled lychees in the center.
- Arrange 6-8 mango slices (about 1/2 a medium mango) in a circle around the lychees.
- Sprinkle 1/4 cup cashews over the salad.
- In a blender, combine: 1 cup peeled and seeded lychees, the remaining mango (about 1/2 a medium mango), 2 tablespoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/2 teaspoon grated ginger.
- Blend until completely smooth. Adjust seasonings to taste.
- Drizzle the dressing generously over the salad.
- Refrigerate the remaining dressing for later use as a cold soup or for another salad.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
89g
Fat
13g
Carbs
10g
