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Spinach-Mango Salad

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Spinach-Mango Salad
  • Prep 10 min
  • Total 10 min
  • Servings 6
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Feast your eyes and appetite on this juicy fruit and greens delight, with tropical flavors! A light and delicious side dish that’s ready in just 10 minutes.
Updated Aug 26, 2010

Ingredients

  • 1 tablespoon canola oil
  • 2 tablespoons cider vinegar
  • 1/3 cup peach or apricot preserves
  • 1/2 teaspoon salt
  • 1 bag (6 oz) baby spinach leaves
  • 2 mangoes, cut lengthwise in half, seed removed and cut up (2 cups)
  • 1/2 cup very thinly sliced red onion
  • 1/2 cup golden raisins

Steps

  • 1
    In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
  • 2
    In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.

Tips from the Betty Crocker Kitchens

  • tip 1
    This light and sweet salad partners nicely with baked fish, cooked carrots and crusty whole-grain rolls.
  • tip 2
    Spinach and mangoes make this recipe high in vitamins A and C. Try to get at least five or more 1/2 cup servings of fruits and veggies per day for optimal health.

Nutrition

170 Calories, 2 1/2g Total Fat, 2g Protein, 36g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
9%
Potassium
390mg
11%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
11%
Sugars
25g
Protein
2g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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