Tuesday, April 23, 2013

Paleo Spinach Salad with Hot Bacon Dressing

Back from a week in Florida and I couldn't wait to get busy in the kitchen today! This morning I whipped up a frittata with a sweet potato crust (recipe to come), and for dinner I combined a few of my favorite things: salmon, spinach, mango, avocado and bacon.

The salmon recipe I have shared before: my adaptation of Cooking Light's BBQ Roasted Salmon. It's quick and easy, and I love how the contrasting flavors all work together. You get sweet, tang, and spice in every bite!

To go alongside I made a variation of my favorite arugula salad, which always includes avocado, mango and red onion. Since it was chilly here today, though, I cozied it up with a hot bacon vinaigrette. 
Paleo Spinach Salad with Hot Bacon Dressing

4 thick nitrite-free bacon slices, diced
1/2 medium-size red onion, thinly sliced
1/4 cup red wine vinegar
1 tablespoon lime juice
1 tablespoon raw honey
1 (9-oz.) package fresh spinach
1 mango, peeled and diced
1/2 avocado, diced
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 tbs. 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, avocado and bacon; season with salt and pepper to taste. Serve immediately.

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