Sailor’s Mango and Cranberry Spinach Salad

spinach salad recipe

This spinach salad recipe is a refreshing mix of greens with a kick of mustard balanced against mango and cranberry. A Caribbean spin – it will take your spinach salad to the next level!

Step One: Mixing the Dressing for this Spinach Salad Recipe

  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup cane sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • 2 teaspoons of Caribbean Spicy Mustard

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, vegetable oil and Habañero Mango Mustard. Set aside.

Step Two: Toasting the Almonds


  • 1 tablespoon butter
  • ¾ cup almonds, blanched and slivered

In a medium saucepan, melt butter over medium heat until slightly burnt. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

Step Three: Tossing the Salad


  • 1 pound spinach, rinsed and torn into bite-sized pieces
  • 1 1/3 cup of freshly diced mango
  • 1 cup dried cranberries

In a large bowl combine the spinach with the toasted almonds, mango and cranberries. Toss with dressing just before serving.

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