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Berry, Mango & Spinach Salad

Berry, Mango & Spinach Salad recipe
photo by:kraft
Baby spinach leaves are tossed with fresh strawberries and mangos to make a sweet and savory side salad for four.
time
prep:
10 min
total:
10 min
servings
total:
4 servings, 1-1/2 cups each

What You Need

4
cups  tightly packed baby spinach leaves
1
cup  chopped mangos (3/4-inch chunks)
1
cup  fresh strawberries, quartered
1/2
cup  thinly sliced red onions
1/4
cup  KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil
1/4
cup  toasted slivered almonds

Make It

COVER platter with spinach; top with fruit and onions.

DRIZZLE with dressing just before serving.

SPRINKLE with nuts.

Kraft Kitchens Tips

How to Toast the Nuts
Toasting nuts adds crunch and intensifies their flavor. There are several ways to toast nuts. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook over medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
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