Thanks to an ample amount of spinach, this is a big, satisfying salad. Though the spinach is less prone to wilting than lettuce, it's best to store the dressing and salad separately and toss together shortly before eating.

Barbara Seelig Brown
Recipe by Cooking Light August 2005

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Recipe Summary

Yield:
4 servings (serving size: about 3 cups salad and about 3 tablespoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine yogurt, mint, honey, orange juice, lemon juice, and salt, stirring well with a whisk; cover and chill.

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  • To prepare salad, combine Grilled Lemon-Herb Chicken, melon, mango, and spinach in a large bowl; cover and chill. Just before serving, drizzle yogurt mixture over salad, and toss gently to coat.

Nutrition Facts

277 calories; calories from fat 18%; fat 5.4g; saturated fat 1.7g; mono fat 1.9g; poly fat 1.2g; protein 28.5g; carbohydrates 30.7g; fiber 4.1g; cholesterol 77mg; iron 2.9mg; sodium 676mg; calcium 114mg.
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