Tropical Spinach Mango Salsa

Tropical Spinach Mango Salsa

Tropical Spinach Mango Salad


2 blood or navel oranges or tangelos, peeled & sectioned (remove seeds)
5 cups fresh spinach leaves, washed & stems removed
3 cups red leaf lettuce, torn into bite-size pieces
1 cup peeled, diced ripe mango
1 small red onion, sliced razor thin, separated into rings
1 cup toasted pecan halves
Add chicken if desired

Balsamic Orange Spice Dressing:
1/3 cup balsamic vinegar
1 tablespoon Tortuga Light Rum (add more if desired)
1/3 cup orange juice (from salad oranges, adding more if necessary)
2/3 cup olive oil
1/4 cup teaspoon ground allspice
1 teaspoon Tortuga Hellfire Hot Pepper Sauce

Over a small bowl, carefully remove the white membrane & fiber from orange sections, saving any juice & pulp that drips for the dressing & cut each section into bite size pieces. Chill until ready to use.

Make the dressing:
Combine all ingredients in a jar or covered container & shake well. Refrigerate several hours, until well-chilled.

In a large bowl, combine the spinach, lettuce, oranges, onion, mango & pecans. Add desired amount of dressing & toss lightly.