Mango-Spinach Salad with Warm Bacon Vinaigrette
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
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.
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Clobberella422's Review
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
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.
segan101's Review