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Mango Salad with Spinach and Blueberries
Benchi

Mango Salad with Spinach and Blueberries

Mango Salad with Spinach, Blueberries, Walnuts, and Feta Cheese takes only 15 minutes to make - perfect for a busy weeknight. Your family will love vibrant, healthy, and fresh ingredients tossed in a light homemade Lemon Honey Mustard Dressing. This quick and easy Summer salad looks fancy - a definite crowd-pleaser to bring to picnics, potlucks, and Summer cookouts.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Course: Salad
Cuisine: American, Mediterranean
Calories: 247
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 3 tablespoons honey divided
  • 1 medium lemon - juice freshly squeezed or more, to taste
  • freshly ground black pepper to taste
  • 6 oz fresh baby spinach
  • 1 large mango (cored, peeled, and diced)
  • 1 cup blueberries
  • 0.5 cup walnuts
  • 0.33 cup Feta cheese (crumbled)

Equipment

  • mason jar

Method
 

Instructions
  1. Combine olive oil, mustard, lemon juice, and half the amount of honey (saving the other half) in a mason jar. Whisk well with a fork, until emulsified. Or, close with the lid, and shake vigorously. Add more lemon juice to taste.
  2. In a small bowl, combine walnuts together with the remaining half of honey. Toss to combine well.
  3. I prefer to arrange the mango salad in individual bowls for presentation purposes.
  4. Add fresh baby spinach to each individual salad bowl. Add diced mango, blueberries, honey walnuts, and Feta cheese on top of spinach.
  5. Drizzle with the salad dressing. Season with a small amount of freshly ground black pepper.
  6. Alternatively, you can combine all the salad ingredients in a large serving bowl, add the dressing, and toss to combine.