Spinach is a powerhouse of vitamins, anti-inflammatories and antioxidants. It is more readily available than kale in rural Baja and in my opinion it’s more versatile and just as nutritious. This salad isn’t your Mom’s bacon grease, sugar soaked wilted spinach. I’ve taken a tiny bit of bacon for flavor, fresh mango and caramelized onion to sweeten the dressing and turned spinach salad into a tropical salad loaded with nutrition and style. I served this salad with seared sesame tuna and a crisp vino blanco for an elegant al fresco lunch by the water.

Pin it for your next brunch.

Mi enchanta una  fiesta.

I know you love a party too, so join us at FiestaFriday.net and meet new amigos, learn new recipes and share some blog love. Our cohosts are CH @ Cooking from Heart and
Nimmi @Adorable Life

Many of you have enjoyed my healthy recipes at WhatsForDinnerDoc.com but this is a new adventure where I discuss cooking and living an expat life in Loreto, Mexico on the Sea of Cortez in Baja Sur. I’m also finding my way around WP.org. There are many new and exciting (frustrating) widgets and plug ins to learn. To comment you have to click on the blog title and scroll to the end of the post. The comment box will show up there and you should be able to easily comment with WordPress and Google +. Let me know how it works for you, please. It takes a village to get a blog running smoothly.

[lt_recipe name=”Healthy Spinach, Bacon and Mango Sweetened Salad ” servings=”4-6 ” prep_time=”20 MINUTES” cook_time=”20 MINUTES ” total_time=”40 MINUTES ” difficulty=”Easy ” summary=”Healthy spinach and bacon salad sweetened with mango and onions. A perfect lunch or dinner salad with a tropical flair. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-5-225×300.jpeg” ingredients=”Fresh spinach, 6 cups;Sweet onion 1/2 sliced;Bacon 2 slices;Mango, 1 large;Rice vinegar, natural with no sugar, 4 tablespoons;Extra virgin olive oil, 1/4 cup ;” ]Triple wash spinach leaves, remove any old or thick stems, tear into bite sized pieces. Cook bacon in a medium skillet. Drain bacon on paper towels, saving just enough bacon grease to lightly coat the skillet. Crumble bacon. ;Add olive oil to pan and cook the onions on medium heat until translucent and lightly caramelized, about 15 minutes. Add 1/2 of the mango diced to the onions, slice the remaining mango and reserve for serving. Reduce heat to low and add mango, bacon and vinegar. Cook an additional 10 minutes, the mixture will become syrupy. ;Pour warm dressing over spinach and toss when ready to serve. Arrange remaining mango slices on top of the salad. [/lt_recipe]

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