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America’s Healthy
Cooking Teacher

Spinach Salad with Mango and Candied Peanuts

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

Ingredient List: 

Candied Peanuts:
1/3 cup coconut sugar granules
6 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1 cup peanuts (organic or Valencia)
Sea salt
Cracked black pepper

Salad:
6-8 ounces baby spinach, rinsed very well
1 large, ripe mango, peeled, pitted, thinly sliced

Step By Step Instructions: 

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.