This simple salad is perfect for lunch or dinner - mango and spinach combine with a simple dressing made from mustard, vinegar and olive oil. Flaked almonds complete the meal for sweetness and crunch.
- 500g baby spinach leaves
- 2 mangoes
- 100g flaked toasted almonds
- 4 tbsp. red wine vinegar
- 2 tbsp. balsamic vinegar
- 2 tbsp. extra-virgin olive oil
- 1 dstsp. mustard powder
- Salt and pepper
- Small handful freshly chopped parsley
Peel, stone and thinly slice the mangoes. In a small bowl, whisk the red wine vinegar, balsamic vinegar, oil, mustard powder, salt and pepper and parsley.
Toss the mangoes and spinach with the dressing, then top with the toasted almonds to serve.