Serves 4 / Use a super-ripe mango to ensure a smooth dressing. Toss salad with dressing just before serving; leftover dressing will keep for three days in the refrigerator. A whole-grain roll or baguette nicely rounds out the meal.
1 cup very ripe diced mango (1/2-inch dice)
6 tablespoons red wine vinegar
2 tablespoons water
2 teaspoons Dijon mustard
1/8-¼ teaspoon sea salt
½ teaspoon grated fresh ginger
4 cups (4 ounces) baby spinach leaves
1 small red, orange, or yellow bell pepper, sliced
1/8 small red onion, thinly sliced (about 10 slices)
1 (14.5-ounce) can low-sodium chickpeas (garbanzos), rinsed and drained
1/3 cup (2 ounces) crumbled feta cheese
1. Combine all dressing ingredients in a blender and purée until completely smooth and thick. Refrigerate until ready to use. (Makes 1 cup.)
2. Combine spinach, pepper, onion, and chickpeas in a medium bowl. Add 6 tablespoons dressing. Toss to coat. Top with feta and serve immediately.
PER SERVING: 154 cal, 4g fat (1g mono, 1g poly, 2g sat), 12mg chol, 6g protein, 24g carb, 4g fiber, 543mg sodium