Baby Spinach Salad with Warm Citrus-Bacon Vinaigrette

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

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 30%
  • Fat: 5.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 5.6g
  • Carbohydrate: 22.2g
  • Fiber: 3.9g
  • Cholesterol: 7mg
  • Iron: 2.3mg
  • Sodium: 345mg
  • Calcium: 83mg

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

  1. 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.
  2. 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.
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