MIAMI MANGO AND SPINACH SALAD WITH BACON POPPY SEED VINAIGRETTE

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

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!

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