Spinach, Mango & Avocado Salad
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Spinach, Mango & Avocado Salad
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This Spinach, Mango and Avocado Salad makes a delicious lunch or light dinner and comes together in under 30 minutes.
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Ingredients
Ingredients for Salad
- 8 cups baby spinach
- 1 Mango cored and diced, medium, peeled
- 1 avocado cored and cut in bite-size pieces, medium, ripe, peeled
- ½ red onion thinly sliced, medium
- 8 applewood bacon cut crosswise into ½-inch strips, cooked until crisp and drained well, strips
- ½ cup pecans even better use these amazing Honey-Siracha Roasted Pecans, toasted
- 3-4 ounces goat cheese crumbled**
- Balsamic Champagne Vinaigrette see recipe below
Ingredients for Dressing
- 1 tablespoon shallot finely minced
- 1 tablespoon Dijon mustard whole grain
- 2 tablespoons balsamic vinegar
- 2 tablespoons champagne vinegar I like Trader Joe's Orange Muscat Champagne Vinegar, it's delicious and not terribly expensive
- 2 tablespoons honey
- ¾ teaspoon salt sea salt
- ½ teaspoon black pepper freshly ground
- 2 teaspoons fresh rosemary finely minced
- ⅔ cup extra virgin olive oil
Instructions
Instruction:
- Divide spinach among four plates. Equally distribute mango, avocado and red onion over spinach. Drizzle with vinaigrette and scatter with goat cheese and pecans.
Notes
- Notes: ~ * To toast pecans, just bake in a 350˚F oven for 5-8 minutes or until golden. I always use a timer as they can burn quite easily and that makes me cry. ~ ** To make goat cheese a bit easier to crumble, place in freezer for 15-20 minutes in advance.
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