Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 to 9 oz) bag fresh spinach | ||
| ½ c. pecans, toasted | ||
| 2 c. sliced fresh strawberries | ||
| 1 to 2 mangoes, sliced or chopped | ||
| ½ c. sliced red onion | ||
| ½ c. sugar | ||
| ⅓ c. raspberry vinegar | ||
| 2 tbsp. Tone's Salad Seasoning Blend | ||
| 1 c. Mazola corn oil | ||
| grilled salmon or chicken, optional |
Directions
- Toss or arrange spinach, pecans, strawberries, mangoes and red onions in a large bowl or on individual plates.
- Whisk together sugar, vinegar and seasoning. Gradually whisk in oil. Drizzle over salad. Refrigerate any leftover dressing.
- Serve with grilled salmon or chicken, if desired.
Recipe Source:
Tone's Spices.