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Baby Spinach Salad with Mango, Cashew & Lime Ginger Dressing Recipe

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This recipe for Baby Spinach Salad with Mango, Cashew & Lime Ginger Dressing is from The Gibson Family Cookbook Project 1, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing: zest & juice of 2 limes
1 in. knob of frozen ginger, finely grated
¼ c. olive oil
1 T. toasted sesame seeds
1 T. honey
1 T. Dijon mustard
1 tsp. fish sauce (optional)
1 tsp. hot sauce
Salad: 5 oz. container baby spinach
2 ripe mangos, peeled & cubed
1 carrot peeled then peeled into ribbons
1 small red onion, thinly sliced
1 c. roasted cashews
Directions:
Directions:
Make the dressing in a jar and shake vigorously until combines. Refrigerate for up to 1 week.
Make salad. Add dressing and toss gently until leaves are lightly and evenly coated.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Vegan recipe without fish sauce.

 

 

 

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