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Recipe by Chana Landman

Mango Spinach Salad

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Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

The perfect starter for any meal! This salad is so quick and easy to throw together and tastes incredible. If you’re making this for Tu Bishvat, get creative with your fruits! While I often add cashew halves, other delicious add-in ideas include apple, avocado, craisins, raisins, strawberries, blueberries, and toasted nuts or seeds (such as pecans, pine nuts, almond slivers, walnuts, or pumpkin seeds). Save time and buy your fruits ready-to-eat from the takeout section of your favorite grocery.

Ingredients

Salad

  • 10 ounces fresh baby spinach

  • 1 mango, sliced

  • 1 kiwi, sliced

  • 1/4 cup pomegranate arils

Dressing

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Salad

1.

In a large bowl, combine all salad ingredients and any desired add-ins.

2.

Whisk together dressing ingredients in a small bowl and drizzle over salad just before serving.

Mango Spinach Salad

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