Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Sean Murphy
Recipe by Cooking Light May 2005

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Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Beach Bistro/Anna Maria Island

Nutrition Facts

170 calories; calories from fat 30%; fat 5.6g; saturated fat 1.2g; mono fat 1.6g; poly fat 2.2g; protein 5.6g; carbohydrates 22.2g; fiber 3.9g; cholesterol 7mg; iron 2.3mg; sodium 345mg; calcium 83mg.
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