Spinach Mango Salad

Creamy mango dressing

• 1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed)
• 4 teaspoons nonfat plain yogurt
• 3 tablespoons rice wine vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside. (as a note can add up to 2 tsp honey or sugar and an additional 1/4 tsp salt, can also replace vinegar with lemon juice)

Salad

• 3 cups (3 ounces) baby spinach leaves
• 8 arugula leaves
• 1/4 fresh mango, finely diced
• 2 teaspoons fresh chives, sliced into 1/2-inch lengths
• 1/2 teaspoon olive oil (opt)
  
• 1/2 cup feta cheese
• 1/4 cup chopped walnuts
  

In a small bowl, toss mango, chives and oil together then toss everything.