Spinach Salad with Mango Vinaigrette

By Margi Lenga Kahn

1 medium mango (or papaya), peeled and seeded, plus additional for garnishing

1 clove garlic, peeled and chopped

1/4 cup white wine vinegar

1/4 cup granulated sugar

1/4-1/2 cup olive oil

Salt and fresh ground black pepper, to taste

1 pound fresh spinach, stems removed, or baby spinach leaves

8 ounces feta cheese, crumbled

Puree mango (or papaya) and garlic together in a blender or food processor. Add sugar, salt and pepper, and vinegar and mix until combined. Gradually add enough olive oil until mixture is pourable.

Rinse spinach to remove any sand and grit. Spin dry in a salad spinner or wrap in a cotton kitchen towel and shake outdoors until moisture is gone.

Place spinach into a large serving bowl and toss with a few tablespoons of dressing. Add more dressing, as desired. (Leftover dressing can be stored, covered, in the refrigerator for up to 1 week.) Sprinkle salad with feta cheese and top with additional fresh ground black pepper. Garnish with sliced mango or papaya.

Makes 4-8 servings, depending on size of each serving.