Spinach and Mango Salad with Cotija

We think the saltiness of the Mexican cheese, with the cool sweetness of mango, pairs perfectly with a handmade margarita or a cold beer for a backyard dinner. Prepare this salad and consider yourself on vacation.

- 10 cups fresh baby spinach
- 3 mangoes, sliced
- 3 oz Cotija cheese, crumbled
- ¼ cup toasted almonds, sliced
- 3 tablespoons SchoolHouse Kitchen^® Ginger Lime Vinaigrette
- Freshly ground pepper

Toss the spinach and mangoes with the Ginger Lime Vinaigrette in a chilled serving bowl. Top the salad with crumbled cheese, almonds, and pepper.

Serves 4