Baby Spinach Salad with Warm Citrus-Bacon Vinaigrette

Tossing the apple slices with lemon water will help prevent discoloration.

Yield:

2 servings

Recipe from

Nutritional Information

Calories 170
Caloriesfromfat 30 %
Fat 5.6 g
Satfat 1.2 g
Monofat 1.6 g
Polyfat 2.2 g
Protein 5.6 g
Carbohydrate 22.2 g
Fiber 3.9 g
Cholesterol 7 mg
Iron 2.3 mg
Sodium 345 mg
Calcium 83 mg

Ingredients

Vinaigrette:
2 bacon slices
1/3 cup fresh orange juice
2 tablespoons brandy
1 1/2 tablespoons red wine vinegar
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Salad:
1 tablespoon water
1/4 teaspoon fresh lemon juice
1/2 Granny Smith apple, thinly sliced
4 cups bagged prewashed baby spinach
1/2 cup thinly vertically sliced red onion
1/4 cup chopped peeled mango
1 tablespoon chopped walnuts, toasted
12 fresh raspberries
Cracked black pepper (optional)

Preparation

To prepare vinaigrette, cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Discard drippings. Add orange juice, brandy, vinegar, and honey to pan; cook over medium-low heat 5 minutes or until reduced to about 2 tablespoons. Stir in bacon, salt, and 1/8 teaspoon pepper.

To prepare salad, combine water and lemon juice in a medium bowl. Add apple; toss to coat. Remove apple from bowl with a slotted spoon; place in a large bowl. Add spinach, onion, and mango to apple. Drizzle with vinaigrette, and toss gently to coat. Arrange about 2 1/4 cups salad on each of 2 plates; top each serving with 1 1/2 teaspoons walnuts and 6 raspberries. Sprinkle with cracked black pepper, if desired. Serve immediately.

Note:

Sean Murphy,

Beach Bistro/Anna Maria Island,

May 2005