Grilled Mango Spinach Salad with Cranberries
A Grilled Mango Spinach Salad with Cranberries is exactly what I need. We had already more than a month of very hot humid weather here in Georgia, somewhere between 93 and 96 degrees It reminds me so much of the Caribbean and so does this salad.
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Servings: 4 people
Ingredients
- 2 whole mangos
- 3 ounces pancetta sliced
- 3/4 cup dried cranberries
- 6 cups baby spinach
- 4 tablespoons extra virgin olive oil
- 1 tablespoon verjus blanc
- salt and pepper
- 1/8 teaspoon ginger paste
Instructions
- Peel the mango's, slice in half, cut around the pit and cut the meat into cubes.
- Wash the baby spinach.
- Cut the sliced pancetta in small pieces and bake them crispy. When done, transfer to a plate with a paper towel that will soak up the fat. Allow to cool.
- Heat a tablespoon of oil in a grill pan on high heat and grill the mango's. Don't bake them too long as they will become too soft and mushy.
- Grilling them on high heat will give them just a few grilling marks.
- Remove from the grilling pan and allow to cool until just warm, about 10-15 minutes.
- Make a dressing by mixing oil, verjus blanc, salt, pepper and ginger past to make a dressing.
- Combine warm mango's, spinach, pancetta, cranberreis with the dressing and toss gently to coat.
- Divide over 4 salad plates.
Nutrition
Calories: 343kcal | Carbohydrates: 32g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Sodium: 178mg | Fiber: 3g | Sugar: 26g
Nutrition information is automatically calculated, so should only be used as an approximation.
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