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Mango-Spinach Salad with Warm Bacon Vinaigrette

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total time 18 mins
Yield

Makes 4 servings

This is a delicious partner for grilled fish. Don't forget fresh crusty bread to soak up every bit of the warm vinaigrette.

Ingredients

  • 4 thick bacon slices, diced
  • 1/2 medium-size red onion, thinly sliced
  • 1/4 cup red wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 (9-oz.) package fresh spinach
  • 1 mango, peeled and diced
  • 1/3 cup crumbled queso fresco (fresh Mexican cheese)
  • Salt and pepper to taste

How to Make It

  1. Cook bacon in a skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.

  2. Sauté onion in hot drippings 2 to 3 minutes or until soft. Add vinegar, lime juice, and honey; cook 2 minutes, stirring to loosen particles from bottom of skillet.

  3. Place spinach in a serving bowl. Add warm vinaigrette, and toss to coat. Top with mango, queso fresco, and bacon; season with salt and pepper to taste. Serve immediately.