Cool Spinach-Mango Salad

Flash back to 4 p.m. yesterday. I run into the grocery store. Ok, Ok, I didn’t literally run. I walked, briskly, in my super cute, electric blue heels. ~click click click click click click~ People probably thought I was a little nutty. Why was I in such a rush? Well, Mom’s on the east coast for a few weeks (long story, and not worth telling) and I needed to get her to the church near my sister’s house by 4:30 for 5 o’clock mass so I could then pick up Brent from work by 5.

I was late… as usual…

So, my head is racing. What on earth can I serve tonight with those scrumptious smelling Indian Spiced Ribs we slow cooked? I wanted something seasonal and light, like a salad. Spinach? Kale? Romain? What would make any of those work with Indian-spiced anything?!?

And then I saw the mangos. OMG I love mangos. If they weren’t so expensive 90% of the time, I’d buy them ALL THE TIME. (Have I mentioned that I make a wicked pineapple-mango salsa? I should really make that and post it sometime soon. Sorry, I’m such a tease!) Mangos would be a great foil for the ribs. Those bad little babies were so aromatically rich, earthy and spicy–mangos would really lighten things up!


I grab two moderately soft ones. I’m scanning the walls for leafy greens. Why must this particular store have such a poor selection?! Spinach? That would work with mangos… Oh! and, and, red onion. I have that! Perfect. Ok… Spinach… where is it?!

Finally, I find a spinach-spring mix blend. That’ll do. I use the self check-out and scurry back to the car, in which my mom is patiently waiting. As I drive her to the church–which, by the way, is 30+ miles away, on the other side of the District and traffic is not easy… it’s never easy in the District, except at, like, 3 a.m. (please don’t ask why I know that)–I realize I can dress the salad with a balsamic vinaigrette. That’ll be simple and delicious.

Fast forward to 6 p.m. yesterday. Finally, Brent and I are home, and I set to work on the salad for dinner. In the end, I was really happy with it. Try to imagine it: first, there’s the subtle earthy-grassiness of the spinach and spring mix; then, the sweet, juicy mango; and finally, a refreshing crunch of oh-so-slightly-bitter red onion. And that’s just if you go without the dressing! Toss in the tangy balsamic-olive oil vinaigrette and BAM! Salad perfection.

Alright, alright, stop drooling. Here’s the recipe 😉

Cool Spinach-Mango Salad

Salad Ingredients

  • approx. 1/3 of one container of Nature’s Promise Organic Baby Spinach and Spring Mix
  • 1 large mango, sliced or chopped (mangos can be difficult to cut in a pretty way, so do it however works for you)
  • approx. 1/3 of a large red onion, sliced (and the slices halved)

Dressing Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • a sprinkle of salt and pepper (to taste)
  1. Toss all of the salad ingredients in a large bowl. 
  2. Whisk the dressing ingredients in a small bowl.
  3. Serve separately, or toss the dressing with the salad and serve.
It’s so easy, right?! 🙂 I love salads for that reason.

I’m pretty sure this one would be great with a piece of grilled chicken (next to or sliced on top) or served as a side a summer BBQ. As I already mentioned, we had it along with a meat-falling-off-the-bone, mouth-watering rack of Indian Spiced Ribs.


Baked Wild Salmon Over Spinach

This past week we were fortunate enough to come across wild salmon at the Costco.  Their farm raised salmon is delicious and economically friendly, but this past visit all that was left was the wild salmon.  It was so pink and vibrant it made the other stuff looked like canned fish in comparison.  With the skin on and everything, it was a perfect change of pace.

We diverged from our typical cooking of the salmon just a bit, but it totally paid off.  We used:

  • One 2 lb salmon filet
  • 1 Tbs ghee
  • 4 cloves minced garlic
  • 1/2 cup white wine
  • Spinach
  • Lemon wedges to garnish
After preheating the oven to 375ºF, we placed the salmon in a Pyrex dish and brushed the fish with melted ghee and minced garlic.  
The white wine was added for subtle flavor (we used a less sweet Chardonnay) and to keep the fish as moist as possible.  We put foil over the salmon and put it in the oven for 25 minutes.
The fish was absolutely fantastic.  Flavorful, flaky, and great with the fresh spinach.  The lemon was nice to squeeze over the mixture, but I would not have missed it should we not have had lemon on hand.  I will definitely keep my eye out for fresh salmon more often, and hope you will do the same.