Mango salad with cranberries, walnuts and spinach

This is a very light, sweet and sour salad, perfect for summer. Serve it as part of a salad bar or to accompany heavier, grilled dishes. I used Ataulfo mangoes this time and they were not very sweet so the orange juice balanced them out perfectly. In case the mangoes you use are very sweet, you might want to add a tablespoon or so of freshly squeezed lemon juice.

Ingredients (serves 4-6)

- 2 mangoes, peeled and diced

- 2 cups baby spinach, washed 

- 1/3 cup dried cranberries

- 1/2 cup walnuts, coarsely chopped

- 3 Tablespoons freshly squeezed orange juice

- a handful fresh mint, coarsely chopped

- freshly ground black pepper

In a medium size bowl, combine all ingredients and toss gently. Taste and adjust seasonings to your palate. Enjoy!