Spinach is a powerhouse of vitamins, anti-inflammatories and antioxidants. It is more readily available than kale in rural Baja and in my opinion it’s more versatile and just as nutritious. This salad isn’t your Mom’s bacon grease, sugar soaked wilted spinach. I’ve taken a tiny bit of bacon for flavor, fresh mango and caramelized onion to sweeten the dressing and turned spinach salad into a tropical salad loaded with nutrition and style. I served this salad with seared sesame tuna and a crisp vino blanco for an elegant al fresco lunch by the water.
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Healthy Spinach, Bacon and Mango Sweetened Salad
Healthy spinach and bacon salad sweetened with mango and onions. A perfect lunch or dinner salad with a tropical flair.
- Fresh spinach, 6 cups
- Sweet onion 1/2 sliced
- Bacon 2 slices
- Mango, 1 large
- Rice vinegar, natural with no sugar, 4 tablespoons
- Extra virgin olive oil, 1/4 cup
- Step 1 Triple wash spinach leaves, remove any old or thick stems, tear into bite sized pieces. Cook bacon in a medium skillet. Drain bacon on paper towels, saving just enough bacon grease to lightly coat the skillet. Crumble bacon.
- Step 2 Add olive oil to pan and cook the onions on medium heat until translucent and lightly caramelized, about 15 minutes. Add 1/2 of the mango diced to the onions, slice the remaining mango and reserve for serving. Reduce heat to low and add mango, bacon and vinegar. Cook an additional 10 minutes, the mixture will become syrupy.
- Step 3 Pour warm dressing over spinach and toss when ready to serve. Arrange remaining mango slices on top of the salad.