Mango Salad with Spinach and Blueberries

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

¼ cup extra virgin olive oil

2 tablespoons Dijon mustard

3 tablespoon honey (divided)

1 medium lemon (- juice freshly squeezed or more, to taste)

freshly ground black pepper (to taste)

6 oz fresh baby spinach

1 large mango (cored, peeled, and diced)

1 cup blueberries

½ cup walnuts

⅓ cup Feta cheese (crumbled)

Directions

Make salad dressing

Combine olive oil, mustard, lemon juice, and half the amount of honey (saving the other half) in a mason jar. Whisk well with a fork, until emulsified. Or, close with the lid, and shake vigorously. Add more lemon juice to taste.

Assembly

In a small bowl, combine walnuts together with the remaining half of honey. Toss to combine well.

I prefer to arrange the mango salad in individual bowls for presentation purposes.

Add fresh baby spinach to each individual salad bowl. Add diced mango, blueberries, honey walnuts, and Feta cheese on top of spinach.

Drizzle with the salad dressing. Season with a small amount of freshly ground black pepper.

Alternatively, you can combine all the salad ingredients in a large serving bowl, add the dressing, and toss to combine.

Nutrition

• Calories: 247 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Cholesterol: 7 mg
• Sodium: 174 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 17 g
• Protein: 4 g