MIAMI MANGO AND SPINACH SALAD WITH BACON POPPY SEED VINAIGRETTE

Ingredients

8 ounce 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 tablespoon honey

2 teaspoon poppy seeds

¼ teaspoon salt

¼ teaspoon black pepper

Instructions

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!

You May Also Like...

5BA65C51-7988-41E6-BC33-243AA8CDC1E2_1_201_a

SOO GOUDA LAMB STUFFED MUSHROOMS WITH PINEAPPLE MANGO SALSA GLAZE

010A7EC4-51B3-4861-8A26-DA059301EF5C_1_201_a

CIAO BELLA SCALLOP AND MUSHROOM RISOTTO

07BF4E6F-3463-4311-9B1E-E2D0FD150B82_1_201_a

POTATO LEEK SOUP

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00