Spinach Salad with Mango and Candied Peanuts
Making a salad a little exotic creates a fun atmosphere around your meals. Refreshing and loaded with flavor, this salad will shine.
1/3 cup granulated coconut sugar
6 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1 cup peanuts
Cracked black pepper
6-8 ounces baby spinach, rinsed very well
1 large, ripe mango, peeled, pitted, thinly sliced
Lightly oil a sheet of aluminum foil.
Combine coconut sugar granules, 1 tablespoon oil and 1 tablespoon vinegar in a skillet over medium heat. Cook, while stirring until a syrup develops, about 3 minutes. Stir in peanuts and cook, stirring constantly, until the nuts are coated with syrup and toasted, about 7 minutes. Spread nuts on oiled foil and using a fork, separate them so they do not stick together. Set aside to allow the coating to harden.
For the salad, simply combine baby spinach, mango slices and cooled peanuts in a mixing bowl and toss gently with remaining oil, vinegar, salt and pepper to taste.
Makes 4 servings.