MIAMI MANGO AND SPINACH SALAD WITH BACON POPPY SEED VINAIGRETTE
MIAMI MANGO AND SPINACH SALAD WITH BACON POPPY SEED VINAIGRETTE
8 oz. baby spinach leaves
2 very ripe mangoes, peeled and chopped into ¾” dice (about 2 cups)
½ cup Vidalia onions, chopped
8 slices bacon, cooked crisp and chopped (bacon grease reserved for dressing)
½ cup candied pecans, chopped
½ cup goat cheese crumbles
Dressing:
¼ cup warm bacon grease
¼ cup rice wine vinegar
1 Tbs. honey
2 tsp. poppy seeds
¼ tsp. salt
¼ tsp. black pepper
Layer the first 6 ingredients in shallow serving platter or salad bowl.
Combine dressing ingredients in a small jar and shake to combine (or whisk together in a small bowl).
Dress the salad and devour!

Salad
Gluten-free