The cover of the Food & Wine section July 3 will feature tomato salad. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
Add homemade cheese croutons to provide a bit of crunch and savory flavor. Or add sliced grilled chicken or cooked shrimp and make it an entree.
SPINACH SALAD WITH MANGO JALAPENO DRESSING
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3 ripe mangoes, peeled and diced
1/4 cup lime juice
1 jalapeno pepper, halved and seeded
1/4 cup olive oil
2 tablespoons honey
4 cups baby spinach leaves
6 strawberries, sliced
Directions Place about 1 cup of the chopped mango in a food processor and add the lime juice, jalapeno, olive oil and honey. Puree. Taste and add honey or salt and pepper as desired. Toss with the spinach, strawberries and remaining mango. Makes 4 servings. Per serving: 268 calories, (44 percent from fat), 14 g fat, (2 g saturated, 10 g monounsaturated), 0 mg cholesterol, 2 g protein, 39 g carbs, 4 g fiber, 28 mg sodium.
From: The Miami Herald