This one’s great for the family or for unexpected company …looks like you’ve slaved all day when really, it’s just throw a few things in a bowl & toss… Now that’s what I call dinner!

Add pre-cooked Lillydale Brand roasted chicken slices – it makes an amazing ultra-fast light summer dinner or lunch (thick deli-sliced roasted chicken julienne works in a pinch)

Summer Mango Spinach Salad with Toasted Pine Nuts

1/2 300g bag baby spinach pre-washed in bucket
1/2 head romaine pre-washed (or 1 head if “hearts”) just all spinach works too
1 ripe mango, sliced (or julienne)
1 ripe nectarine sliced (optional, but recommended)
1/4 cup toasted pine nuts
Renee’s poppyseed dressing ( or Kraft creamy poppyseed) to taste, which is approx 1/4 to 1/2 cup
TIP: to gauge quantity of dressing, when the salad is in the mixing bowl, pour the dressing around the in-side of the bowl.
That will be enough dressing for that salad.

Method:
Combine spinach, romaine,  dressing. Toss. Add fruit and sprinkle toasted nuts on top.

variation: sprinkle of toasted almond slivers is a nice alternative or fresh pecans

serve

From beginning to end this recipe clocked in at 5 min.
If using salad as a meal…