Mango Cucumber Salad With Candied Ginger Dressing

Directions

1. Cut the mango, bell pepper, and english cucumber into 1/4" machsticks of similar lenght and add to a bowl. Chiffonade the psinach and add to the other veggies.
2. In a small pot over medium heat, whisk the candied ginger, Curry Infused Olive Oil, Ginger Balsamic Vinegar, honey, and Mango Masala Rub.
3. Bring dressing to a simmer and cook for about 5 minutes until the candied ginger has softened.
4. Pour the warm dressing over the veggies and toss to combine. Finish with a pinch of Cumin Spice Sea Salt, and enjoy!