Fresh mango. Cheese. Bacon! Warm bacon dressing with lime, honey and sauteed red onions. Do you really notice any spinach when you toss it in all that goodness? Not really. It just adds color and hidden nutrients.
Mango-Spinach Salad with Warm Bacon Vinaigrette
4 thick bacon slices, diced
1/2 medium-size red onion, thinly sliced
1/4 cup red wine vinegar
1 Tbsp. lime juice
1 Tbsp. honey
9 oz. fresh spinach
1 mango, peeled and diced
1/3 cup crumbled queso fresco (or substitute feta like me)
Salt and pepper to taste
Cook bacon in a skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.
Sauté onion in hot drippings 2 to 3 minutes or until soft. Add vinegar, lime juice, and honey; cook 2 minutes, stirring to loosen particles from bottom of skillet.
Place spinach in a serving bowl. Add warm vinaigrette, and toss to coat. Top with mango, queso fresco, and bacon; season with salt and pepper to taste. Serve immediately.