I love this salad because it combines interesting flavors and textures to create an absolutely delicious salad experience. It’s so nutrient-dense that it would make Popeye smile at what we’ve done with spinach!
Makes 2-4 servings
Lightly oil a sheet of aluminum foil.
Combine coconut sugar, 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 aluminum 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.