Yield: Serves: 2
Prep Time: 20 minutes
Cook Time: 10 minutes
Bacon with citrus and raspberry... need I say more? I love this salad...
2 slices bacon
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 medium Granny Smith apple, thinly sliced
4 cups bagged pre-washed baby spinach
1/2 cup thinly vertically sliced red onion
1/4 cup chopped peeled mango
1 Tablespoon chopped walnuts, toasted
12 fresh raspberries
1. Prepare vinaigrette: Cook bacon in 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. Prepare salad: Combine water and lemon juice in a medium bowl. Add apple; toss to coat. Remove apple from bowl with slotted spoon; place in a large bowl. Add spinach, onion, and mango to apple. Drizzle with vinaigrette, and toss gently to coat.
3. To serve: Arrange about 2 1/4 cups salad on each of 2 plates; top each serving with 1½ tsp. walnuts and 6 raspberries. Serve immediately.
*I like to use center-cut slices of bacon- more meat & less fat.
*If you're preparing this as a Gluten Free recipe, be sure to use a brand of bacon that is designated as GF.
Nutrition Facts- Amount Per Serving (salad divided into 2 portions)
Calories 181, Calories From Fat (31%) 57, Total Fat 6.5g, Sat Fat 1.46g, Cholesterol 8.67mg, Sodium 373.33mg, Potassium 576.79mg, Carbohydrates 23.29g, Dietary Fiber 4.15g, Sugar 13.77g, Net Carbs 19.14g, Protein 6.22g
WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 5
Source: RecipeGirl.com (via Cooking Light)