Mango and Spinach Salad

• 4 ripe mangoes (not too soft, though, or the fruit won't slice well)
• 2 limes
• 14 teaspoon kosher salt
• 18 teaspoon pepper
• 14 cup canola oil
• 12 cup chopped pecans
• 1 bag fresh Baby Spinach (5-7 ozs.)

1. Peel mangoes; cut fruit away from the pit and then cut into slices.
2. Squeeze juice of both limes into food processor or blender (about 1/3 cup).
3. Add one-fourth of the mango slices and the salt, pepper and oil.
4. Process until smooth; set aside.
5. Preheat small saute pan on medium 2-3 minutes.
6. Place pecans in pan; cook 3-4 minutes, stirring often, or until golden and fragrant.
7. Place spinach on serving plates, tearing any pieces that are large.
8. Arrange remaining 3/4 of mango slices (from 3 of the mangoes) over spinach.
9. Sprinkle with pecans; drizzle with dressing and serve.

mangoes, limes, kosher salt, pepper, canola oil, pecans

Taken from www.food.com/recipe/mango-and-spinach-salad-368615 (may not work)