Spinach, Strawberry, and Mango Toast

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Ingredients

¼ cup Balsamic vinegar
⅓ cup Olive oil
1 ½ teaspoons Orange zest
1 tablespoon Agave sweetener
3 tablespoons Vegetable oil
¼ cup Shallots
2 tablespoons Garlic
12 slices Multigrain bread
10 ounces Spinach
1 pint Strawberries, sliced
1 pint Mango, fresh, cut into ½” dice
¾ cup Basil, chiffonade

Preparation

1. Whisk balsamic vinegar, olive oil, orange zest, and agave together in a small bowl. Taste and adjust sweetness to your liking. Season with salt and pepper to taste. Set aside.
2. Heat vegetable oil in a large sauté pan over medium heat until shimmering. Add shallots and cook for 1-2 minutes until slightly softened. Add garlic and sauté for 1 minute. Add spinach and cook until just wilted, about 3 minutes.
3. Toast multigrain bread.

Serving information

Add 1/3 cup of sautéed spinach to the toast. Fan strawberries over toast in an attractive pattern – you will use approximately 2 whole strawberries per toast, depending on the size of the strawberries. Add 2 tablespoon of diced mango to the toasts and drizzle 2 teaspoon of dressing over each toast. Garnish with chiffonade basil, about 1 tablespoon per toast.

Nutrition information

Calories: 184 Total Fat: 8g Saturated Fat: 1g Monounsaturated Fat: 5g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 26g Fiber: 4g Total Sugars: 8g Protein: 4.5g Sodium: 157mg Vitamin A: 136μg Vitamin C: 33mg Calcium: 46mg Iron: 2mg Folate: 67μg