Recipe by Shana Hillman
"All the fresh ingredients make this salad a great side dish or a whole meal by itself! The black pepper brings out the flavor of the mangos."
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fresh spinach - trimmed, washed and dried
mango - peeled, seeded, and cubed
avocado - peeled, pitted and diced
tomato, cut into wedges
red onion, julienned
fresh mushrooms, sliced
extra virgin olive oil
white wine vinegar
ground black pepper
Great salad. Would have never thought to mix all these ingredients together to create something this good. Don't like Spinach, and I'm not crazy about mango, but I gave it a chance and found it to be very interesting and delicious. I was afraid this would become a bland mess of stuff mixed together, but was amazed how you can taste each and every ingredient separately and yet each one goes so well together with the others...
Will be making this again SOON! A
A nice salad. I left out the tomatoes as I didn't like the idea of mangoes and tomatoes together. I found the dressing a little on the bland side, I would probably use a balsamic vinegar dressing next time.
Fantastic! The dressing makes this salad zing, and it really improves if you can make it at least a few hours ahead of time. It's punch comes from the combination of pepper and mango-- I recommend using only white pepper, as it's intense bite is a nicer compliment to the mango. Yet, if you only have black pepper, you will still create a great tasting salad. We enjoy this with Seared Scallops with Spicy Papaya Sauce (found on allrecipes.com)
While I liked everything together the dressing was very tart, not necessarily a bad thing. I used raspberry champagne vinegar as I didn't realize I was out of white wine vinegar. I will reduce vinegar by at least half and up the sugar a tad next time which will still make enough dressing for this amount of salad.
I doubled the amount of everything except the spinach and fed 5 for lunch. We had plenty of leftovers. Mango was a delightful addition. The dressing was very tart and I added about 1/8 c of sugar. I would add more next time. Husband and company loved the salad. I will make it again. It was great with soup and sourdough rolls on a cold day!
Really great presentation! Left out the avocado, and my wife vetoed the dressing after tasting it. We used a bottled light raspberry vinegarette instead. I was concerned it might be too sweet, but the salad got raves.
I bought a bigger salad bowl so that I could make this salad again. I love the combination of mango and avocado - it tastes great and looks very colourful.
This salad was really good, although it definately had way too much vinegar in it! Next time I'll cut the vinegar in half and add pine nuts for crunch. Definately very good and I will make again. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Goldy's Special Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 133
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