I love this salad. The sweet mango plays off the spicy bits of onion and crunchy cashews, leaving you wanting more. I substituted the apples with strawberries since I'm allergic to apples (weird, I know). Jake cleaned out the entire bowl, much to my delight!Adapted from Food To Grow On by Susan and Rena Mendelson
Salad:
5 oz baby spinach, washed
1 cup whole roasted cashews (unsalted)
1 thinly sliced green onion
1 ripe mango, peeled and cut into cubes
a handful or two of strawberries, washed, cored, and sliced (or 1 apple, coarsely chopped)
Toss together in a large bowl.
Dressing:
2 tbsp lemon juice
2 tbsp mango chutney
1 tbsp red wine vinegar
1/2 tsp curry powder
1/4 tsp sugar
1/4 tsp salt
pinch cayenne pepper
pinch tumeric
1/3 cup vegetable oil
Blend all the ingredients except the oil together for about 2 minutes. Continuing to blend, gradually add the oil until the mixture comes together and is smooth.
Serve with the salad.
Makes 4 servings
