Prep time: 15 minutes*
Cook time: 3 minutes
2 tbsp. finely chopped green onion
1/4 cup 50-50 mix of apple cider vinegar and water
2 tsp. finely minced jalapeño†
1 tsp. sesame oil
2 tsp. fresh lime juice
1 tsp. granulated sugar substitute or agave nectar
6 cups fresh baby spinach leaves
1 ripe mango, seeded, peeled and thinly sliced
1/4 small red onion, thinly sliced
2 tbsp. slivered almonds, toasted
1. For the dressing, in a small bowl combine green onion, vinegar, jalapeño, oil, lime juice, sugar substitute, and salt and pepper to taste; whisk to combine. Cover and refrigerate at least 30 minutes.
2. For the salad, place spinach leaves on 4 salad plates. Arrange mango and red onion slices evenly on spinach. Sprinkle almonds evenly on each salad.
3. Whisk dressing, and pour into a small saucepan. Place over medium heat and cook just until heated. Spoon warm dressing over salads, and serve.
Serves 4
Per serving: 88 calories, 3g fat, 0g saturated fat, 0mg cholesterol, 70mg sodium, 14g carbohydrate, 4g fiber, 3g protein
*30 minutes chill time extra
†Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.
