Diva Tasting: Summer Fare…

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.

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