Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 1/2 shallot (finely minced (generates about 2 tablespoons))
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame seeds
  • Salt and black pepper to taste
  • 5 to 6 cups spinach
  • 1 red mango (generates about 1.5 cups sliced mango)
  • 1/3 cup pine nuts (toasted)
  • 1/2 shallot (thinly sliced)

Instruction

  • Wash spinach thoroughly with running water. Remove and discard broken leaves and tough stems. Tear large pieces into bite size. If using immediately, use a salad spinner to get rid of any extra water, then gently toss it, and let air dry a bit more.
  • Add sesame seeds into a small pan and cook over medium heat. When the pan turns hot, turn to medium low heat. Stir and cook the sesame seeds until they turn slightly golden. Transfer to a plate and spread to cool. Add the pine nuts into the same pan. Toast and stir until both sides turn golden brown. Transfer to another plate to cool.
  • Prep and chop the rest of the veggies and fruits.
  • Mix all the ingredients for the dressing in a small jar. Shake to combine.
  • Add all the ingredients for the salad into a large bowl. The salad shouldn't fill over 2/3 of the bowl.
  • Add half of the dressing right before serving. Gently toss it with both hands to coat the salad evenly with dressing. Taste the salad. Add a bit more dressing and toss, if necessary.
  • Serve immediately. You can save the remaining dressing in the fridge for 2 to 3 days.