Spinach Salad with Honey Mango Vinaigrette

Spinach Salad with Honey Mango Vinaigrette (12 servings)

3 (6 oz) packages baby spinach, washed and dried

3 cups sliced fresh strawberries

3 cups diced fresh mango (about 3 medium mangos)

3 cups fresh orange sections (can use mandarin or fresh navel oranges – takes about 8 medium)

1 medium jicama, peeled and cut into matchsticks

Honey Mango Vinaigrette (see below)

Combine spinach, strawberries, mango, orange, and jicama. Drizzle with dressing just before serving.


2 ripe mangoes, peeled and chopped

1 cup fresh orange juice

6 T Champagne Vinegar (or white wine/rice vinegar for substitute)

1 T Dijon Mustard

1 T honey

½ tsp salt

¼ tsp ground black pepper

½ cup extra light olive oil

In blender, combine mangoes, orange juice, vinegar, mustard, honey, salt and pepper. Puree until smooth. With blender running, slowly drizzle in olive oil. Store in an airtight container in the refrigerator for up to 2 weeks.        

southern lady