Spinach and Mango Salad

Servings: six

Ingredients:

12 ounces baby spinach
1 red onion, thinly sliced
1 mango, peeled and diced
½ cup dried apricots
¼ cup pepitas (pumpkin seeds)

Mango Vinigairette

2 tablespoons rice wine vinegar
1 tablespoon mango chutney
1 teaspoon Dijon mustard
½ tablespoon agave
½ teaspoon Chinese five spice powder
¼ cup olive oil
Kosher salt and fresh ground black pepper to taste

Directions

To make the vinaigrette: in a blender, puree the first five ingredients.  With the blender running, slowly add the olive oil.  Season with salt and pepper to taste.  Store in the refrigerator in an airtight container.

To assemble the salad: place spinach in a medium bowl and toss with the vinaigrette.  Add remaining salad ingredients.