Mango Tango Spinach Salad

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Mango Tango Spinach Salad

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In the mood for barbecued spinach salad? Mango and onion are tossed in honey & roasted garlic barbecue sauce, then grilled to create this warm masterpiece.

Tags: Intermediate, 30 mins, Salads, Side Dishes, Lunches, Vegetables, Fruit, Grilling, Summer Insider's Report 2012, Vegetarian
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 8  minutes
Total: 23  minutes

Additional Information

Ingredients

1 vidalia onion
1 firm but ripe mango
2/3 cup (150 mL) PC Barbecue Sauce - Honey & Roasted Garlic
1 bunch fresh spinach
1/2 cup (125 mL) roasted cashews coarsely chopped
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed

Instructions

  1. Peel onion. Cut crosswise into 1/2-inch (1 cm) thick slices. Cut in mango in half, carefully working knife around pit. Peel mango.
  2. Place onion and mango in bowl; cover with sauce. Reserving sauce in bowl, cook on greased grill over medium heat for 6 to 8 minutes per side or until onions are tender and mango and onions are grill-marked. Chop coarsely. Return to bowl with sauce. Add spinach, cashews and oil; toss to coat.

Chef's Tips

Serve this salad with our PC Ribs.

Nutritional Information
Calories 375 Cal
Fat 17 g
Sodium 414 mg
Carbohydrate 47 g
Protein 8.6 g