Spinach and Mango Salad
¾ Cup Blanched Slivered Almonds Toasted
¼ Cup White Rice Vinegar
2 Tablespoons Maple Flavored Balsamic Vinegar
2 Tablespoons Olive Oil
2 Teaspoons Dry Mustard
¼ Teaspoon Chopped Fresh Tarragon
1 Pinch Salt And Freshly Ground Black Pepper To Taste
1 Bunch Fresh Spinach – Rinsed, Dried And Torn Into Bite Size Pieces
2 Fruit, Without Refuses Mangos – Peeled, Seeded, And Cubed
Step 1 Preheat oven to 375 degrees F (190 degrees C).
Step 2 Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
Step 3 In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
Step 4 In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.