If you like bright flavors and unusual combinations, try pineapple, mango and spinach salad. I add a little dried cranberries, but raisins will also do. In order not to tear the beautiful spinach leaves, it is better to use the "Baby" variety.
Ingredients
- Pineapple (canned) – 200 g
- Mango - 1 piece
- Spinach (baby) – 100 g
- Cranberries (dried) – handful
- Olive oil - 2 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the mango and cut into small pieces.
Wash the spinach, shake it off and put it on a towel to dry.
Slice the canned pineapple.
Wash the cranberries with boiling water and also put them on a towel.
Mix pineapple, mango, cranberries and spinach.
Add salt, ground pepper and olive oil.
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