(NAPSA)—Luscious mangos. They are chock-full of fiber, bursting with antioxidants and provide a tropical zing to any humdrum salad. This Spinach Salad with Mango Vinaigrette is composed of good-for-you spinach, walnuts and tomatoes plus creamy blue cheese and succulent mangos that transform this salad into a dish straight from paradise. At only 300 calories per serving, this salad is perfect as a side dish or you can double up the amount for an ideal meatless meal. Your family will love this crunchy, juicy, tangy salad that provides a balance of important nutrients. Mangos pro- vide more than 20 essential vita- mins and minerals, are an excellent source of vitamins A and C and are rich in fiber. Since they’re available year-round, mangos can be your goto source for sweet, indulgent flavors anytimeof year. Spinach Salad with MangoVinaigrette Makes 4 Servings Prep time: 15 minutes 1 (10-ounce) bag baby spinach 1% ripe mangos, peeled, pitted and cubed 1 medium tomato, cored, seeded and finely chopped % cup walnuts, toasted and chopped % cup green onions, sliced % cup crumbled blue cheese freshly ground pepper, to taste Mango Vinaigrette % mango, peeled, pitted and pureed Mangos can help you make the mostof a simple salad. 3 tablespoons extra virgin olive oil 3 tablespoons white balsamic vinegar % teaspoonsalt Instructions: To Make the Spinach Salad: Place spinach, mangos, tomato walnuts and green onions in a large bowl. Drizzle with Man- go Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper. To Make the Mango Vinaigrette: Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth. Nutritional Analysis Per Serving (4 servings): Calories: 300, Calories from Fat: 180, Total Fat: 20g, Saturated Fat: 4g, Trans Fat: Og, Cholesterol: 10mg, Sodium: 420mg, Total Carbohydrate: 30g, Dietary Fiber: 6g, Sugars: 18g, Protein: 6g, Vitamin A: 70%, Vitamin C: 80%, Calcium: 15%, Iron: 15%. Following are tips from the National Mango Board to get the most outof the mango experience: Colorisn’t the best indicator of ripeness. To determineif a mangois ripe, squeeze gently. A ripe mangowill give slightly but not he too soft. To ripen firm mangos,store at room temperature.Theywill continue to ripen, becoming sweeter and softer over several days. Once ripe, store mangosin the refrigerator for up to five days. Mangos may be peeled, cubed and placed in anairtight containerin the refrigerator for several daysorin thefreezerfor up to six months. @
