Prep Time:
20 minutes
Number of Servings:
4
Ingredients
Candied Peanuts
- 1/3 cup granulated maple sugar
- 6 Tbsp organic extra-virgin olive oil, divided
- 3 Tbsp balsamic vinegar, divided
- 1 cup organic shelled unsalted peanuts
Spinach Salad
- 6 to 8 oz organic baby spinach, rinsed very well
- 1 large, ripe organic mango, peeled, pitted, and thinly sliced
- Sea salt
- Cracked black pepper
Directions
- Lightly oil sheet of aluminum foil.
- To make peanuts, combine maple sugar, 1 tablespoon oil, and 1 tablespoon vinegar in skillet over medium heat. Cook, stirring until syrup develops, about 3 minutes.
- Add peanuts and cook, stirring constantly, until nuts are coated with syrup and toasted, about 7 minutes. Spread nuts on foil and using a fork, separate them so they don’t stick together. Set aside to allow coating to harden.
- To make salad, combine baby spinach, mango slices, and cooled peanuts in mixing bowl. Toss gently with remaining oil, vinegar, and salt and pepper to taste. Serve.
Contributor
Christina Pirello
Christina Pirello is the Emmy Award-winning host of Public Television’s Christina Cooks, and the author of several cook-books including My Crazy Vegan Life.
