Spinach and Mango Salad

"Refreshing and different. I created this out of what was on hand for coffee hour after church. People really liked it and loved a healthy change from the normal sweet snack after church. Scale it back if you are making this for a meal at home or small dinner party."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
23mins
Ingredients:
7
Yields:
24 cups
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ingredients

  • 1 14 lbs spinach, fresh (plus or minus, rough chopped)
  • 7 cups mangoes, rough chopped (plus or minus, if you live up north try peaches or nectarines, even apples, melon or berries.....ooh)
  • 10 -16 ounces fine rice vermicelli, dry (follow directions on package, don't have that try rice or even the thinnest noodles you can find)
  • 14 red onion, thinly sliced (rings then cut to quarters)
  • 1 large carrots or 2 small carrots, shredded
  • salad dressing (something fresh and light try Orange Salad Dressing (Or Any Citrus))
  • 12 cup nuts, roasted (I like Carmelized Pecans but any spiced or roasted nut will do well)
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directions

  • If you are making this for an event or dinner, store the ingredients separately, combine everthing and dress just before serving. Sprinkle nuts on top and serve.
  • Be creative and make a variation that works for the bounty of your area.

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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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