Mango and Cranberry Spinach Salad

spinach salad
This spinach salad is a refreshing mix of greens with a kick.

Step One:  Mixing the Dressing


  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup Macadamia 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 the Caribbean Spicy 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 Spinach 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.

You can find this recipe on our Yummly Page as well.  Hit the Yum Button so you can add it into your recipe box:


Macadamia Cane Sugar – 15.87 oz.

Caribbean Spicy Mustard

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 We hope you enjoy!

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