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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

segan101's Review

segan101
November 26, 2012
I shouldn't rate it since I modified it BUT it was delicious. I used apple instead of mango and goat cheese instead of queso fresco.

Clobberella422's Review

Clobberella422
April 10, 2012
Absolutely divine. I, too, used feta cheese, and after tasting it in combination with the other flavors, I suspect it's probably a better choice than the queso fresco. This salad is WAY more than the sum of its parts.

aspiringtocook's Review

aspiringtocook
March 14, 2011
Yummy! Easy to prepare. My kids loved it. My oldest asked for seconds. I used feta cheese instead of the crumbled queso fresco because that is what I had in the fridge. Would be a good salad for company because it is colorful and tasty. We enjoyed it with salmon patties.