Spinach Salad with Mango and Papaya

 by: Richard Massey

This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. Don’t let the number of items scare you, this is a simple recipe and well worth the extra time. Great for the family or summer parties.

Spinach Salad

Makes 1 salad

• 4 oz. Spinach – cleaned and stem removed

• 2 oz. Mango – peeled, seeded and diced into ¾” pieces

• 2 oz. Papaya – peeled, seeded and diced into ¾” pieces

• 2 oz. Mandarin oranges

• ½ oz. Red onion – julienne

• 2 Tbsp. Slivered almonds – toasted

• 2 oz. Lime vinaigrette (recipe follows)

• 1 ea. Lime slices

Combine spinach red onion and lime vinaigrette in a bowl and toss. Place on plate and top with mango, papaya, mandarin oranges and slivered almonds. Garnish with lime slice.

Lime vinaigrette

Yields 4 cups

• 4 oz. Lime marmalade

• 6 oz. Fresh lime juice

• 4 tsp. Sugar

• 4 tsp. Orange juice concentrate – undiluted

• 2 ½ oz. Cider vinegar

• 2 tsp. Kosher salt

• 1 tsp. Sambal olek (chili paste)

• 1 ½ tsp. Dijon mustard

• ½ tsp. Ground coriander

• 1 Tbsp. Poppy seeds

• 2 cups Canola oil

• 3 oz. Olive oil

Combine and mix all ingredients except the oils in a mixer. Slowly add the oil on medium speed until vinaigrette is emulsified. Store in an air tight container and refrigerate.