DistributorsMain dishes · CRESPO KITCHEN
Lentil Dried Mango Spinach Salad
Ready-cooked lentils with softened mango and fresh leaves.
20 min approx.4 servingsDried mango
Ingredients
- 500 g cooked drained lentils
- 70 g chopped dried mango
- 100 ml warm water
- 100 g baby spinach
- 1 grated carrot
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- ¼ teaspoon salt
Method
- Soak mango in warm water for 10 minutes; drain.
- Whisk vinegar, oil and salt. Toss with lentils, mango and carrot.
- Fold in spinach just before serving.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: