2 servings

Tossing the apple slices with lemon water will help prevent discoloration.

How to Make It

Step 1

To prepare vinaigrette, cook bacon in a 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.

Step 2

To prepare salad, combine water and lemon juice in a medium bowl. Add apple; toss to coat. Remove apple from bowl with a slotted spoon; place in a large bowl. Add spinach, onion, and mango to apple. Drizzle with vinaigrette, and toss gently to coat. Arrange about 2 1/4 cups salad on each of 2 plates; top each serving with 1 1/2 teaspoons walnuts and 6 raspberries. Sprinkle with cracked black pepper, if desired. Serve immediately.

Beach Bistro/Anna Maria Island

You May Like

Ratings & Reviews

dana99usa's Review

December 25, 2012
very good but a lot of prep!

adventurecook's Review

November 18, 2009
I made this salad last night & it was delicious. I made a few subs/additions. I subbed strawberries for the mango, pecans for the walnuts, and added chopped, roasted chicken breast. I also chopped the apple, I used a Pink Lady, and added it to the vinaigrette as it reduced. I poured the warm dressing and apples over the spinach to wilt the greens, then topped with the strawberries, chicken, and pecans. Fabulous!

discocmr's Review

March 22, 2009
this a great recipe and very adaptable. I didn't have all the fruit on hand, so I used strawberries and grapes instead. I also subbed pecans since I was out of walnuts and used turkey bacon to reduce the fat. Still a great salad - the dressing is the key. So good and so much better than the wilted spinach I grew up with that was full of grease!