Music Player Instruction: play and enjoy the salad
This salad was created after my day at the beach. It was quick, refreshing and wonderful on a hot and humid day. It serves 4 or more. It is vegan and gluten free. It can be used as a side salad or as a main dish.
what to use
- 2 green mangoes
- 5 oz. [or more] raw spinach leaves – washed and dried
- 2 tablespoons olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon monk fruit sweetener
- ¾ cup toasted pecans or more
- pinch of salt
putting it together
- place ¼ cup balsamic vinegar in a pan – medium heat
- simmer for about 6 minutes – till thick
- mix in a bowl balsamic vinegar mixture/ olive oil/ monk fruit sweetener/ salt
- put pecans in a pan on medium heat and roast for about 6 minutes – till brown
- place and mix in a bowl spinach leaves/ sliced mango pieces/toasted pecans
- drizzle the dressing and mix again
- serve and enjoy
Miriam Broder
Music: Now – Master Charles Cannon
Meditation Music Downloads – available for purchase – click here
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