Baby Spinach Salad with Warm Citrus-Bacon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Tossing the apple slices with lemon water will help prevent discoloration. Ingredients:
2 bacon slices |
1/3 cup fresh orange juice |
2 tablespoons brandy |
1 1/2 tablespoons red wine vinegar |
1 teaspoon honey |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 tablespoon water |
1/4 teaspoon fresh lemon juice |
1/2 granny smith apple, thinly sliced |
4 cups bagged prewashed baby spinach |
1/2 cup thinly vertically sliced red onion |
1/4 cup chopped peeled mango |
1 tablespoon chopped walnuts, toasted |
12 fresh raspberries |
cracked black pepper (optional) |
Directions:
1. To prepare vinaigrette, cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Discard drippings. Add orange juice, brandy, vinegar, and honey to pan; cook over medium-low heat 5 minutes or until reduced to about 2 tablespoons. Stir in bacon, salt, and 1/8 teaspoon pepper.
2. To prepare salad, combine water and lemon juice in a medium bowl. Add apple; toss to coat. Remove apple from bowl with a slotted spoon; place in a large bowl. Add spinach, onion, and mango to apple. Drizzle with vinaigrette, and toss gently to coat. Arrange about 2 1/4 cups salad on each of 2 plates; top each serving with 1 1/2 teaspoons walnuts and 6 raspberries. Sprinkle with cracked black pepper, if desired. Serve immediately.
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