Some pairings just work, like the mango and walnuts that dance together in this salad. Richly flavored walnut oil has a shorter shelf life than many other oils, so buy it in small quantities and store it in the refrigerator.

DRESSING
2 1/2 tablespoons walnut oil
2 1/2 tablespoons canola oil
2 tablespoons white balsamic vinegar
2 tablespoons mango juice
1/2 teaspoon Dijon mustard
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper

SALAD
10 oz. baby spinach
1 large mango, thinly sliced
1 small red onion, halved, thinly sliced
1/2 cup chopped walnuts, toasted*

1. Whisk all dressing ingredients in small bowl. Let stand at least 30 minutes.

2. Toss spinach, mango, onion and enough dressing to lightly coat in large bowl; sprinkle with walnuts. Pass remaining dressing.

TIP *To toast walnuts, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until pale brown and fragrant. Cool.

12 (about 1 1/4-cup) servings

PER SERVING: 105 calories, 9 g total fat (1 g saturated fat), 1.5 g protein, 6 g carbohydrate, 0 mg cholesterol, 75 mg sodium, 1.5 g fiber