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Baby Spinach with Mangos and Spiced Almonds |
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1/2c. whole almonds
4 TBS honey
1 tsp chili powder
1 tsp kosher salt
2 TBS lemon juice
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½ tsp Dijon Mustard
1 mango, peeled and cut into thin slices
4 c. baby spinach, tightly packed |
- Toast almonds in a skillet over medium heat, about 3-5 minutes, stirring
occasionally. Drizzle with 2 TBS honey and stir to coat. Sprinkle with
chili powder and ½ tsp salt. Stir to distribute evenly. Transfer to
a dish and set aside to cool.
- Whisk remaining 2 TBS honey, lemon juice, mustard and remaining salt in
a bowl. Slowly whisk in olive oil to emulsify. Just before serving, add
mango and stir to coat with the dressing. Divide spinach on 4 salad plates.
Remove the mango slices from the dressing and arrange on top of the spinach.
- Top with almonds and drizzle remaining dressing on top.
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