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