1 bag baby spinach leaves (or bunch of spinach)
1 mango, peeled and cut into bite-sized pieces
1 large English cucumber, peeled and sliced
6 scallions, thinly sliced
1 cup sugar snap peas, cleaned and cut into bite-sized pieces
1 red bell pepper, cored and cut into bite-sized pieces
Juice of 1 lime
1/2 cup seasoned rice vinegar
Fresh cracked pepper, to taste
• Wash and drain the spinach. Tear into bite-sized pieces, if necessary, and put into a large bowl.
• Toss the mango, cucumber, scallions, snap peas, and red bell pepper in a medium bowl. Dress with the lime juice and vinegar.
• Arrange the mango mixture on the spinach and sprinkle with fresh cracked black pepper.
Makes 8 to 10 servings