Spinach, Orange and Mango Salad

1 lb           Fresh spinach
2               Oranges
2               Mangoes
6               Strips of bacon

Dressing:
1/2 tsp     Salt
                 Pepper
3 tsp        Chopped onion
1 tbsp      Dijon mustard
2 tbsp      White wine vinegar
1 tsp        Lemon juice
2/3 cup    Olive oil

Peel and section oranges, chop if you like. Peel mangoes, remove pits, and cut into bite-sized strips. Cook bacon until crispy, drain, then crumble.

For the dressing, combine onion, salt, pepper, mustard, vinegar and lemon juice in a small bowl. Mix well, then beat in the olive oil very slowly, until dressing thickens. Pour over spinach, oranges, mangoes and bacon, and toss. Let stand for 10 minutes and serve.

Variation:
If you don’t want to use bacon you can toast sunflower seeds over med-high heat, take pan off the heat and sprinkle with soy sauce. Let the liquid evaporate but keep stirring seeds so they don’t stick to pan. Sprinkle these over the salad after you dress it.

- Harrowsmith Cookbook Volume Two

Submitted By: Cathie Allen