Mango & Bacon Salad

 I would like to thank Kim from Cook It Allergy Free for the inspiration for this salad.  I can't tell you how wonderful it is to have blogs like hers out there that cater to multiple food allergies!  What a lucky day we live in to have all sorts of wonderful, idea inspiring resources out there to us.  It helps you feel just a bit less isolated in your food allergy journey.  When I first saw her salad, it looked SO unusual, I just  HAD to try it and see how it all married together.  I absolutely love sweet and salty combinations, and this was too colorful not to work with!  Her original recipe used pineapple, and that is one of the fruits I need to forgo for awhile, but I thought mango would fill in nicely...and boy was I right!!  I could eat this salad everyday, it is so scrumptious, and so beautiful to look at.  I love to eat it for my lunch and make a pig of myself eating a whole bowl...it's just so darn good!  So even though it might sound a bit weird...just TRY it, and then see for yourself!


Dressing:
1/2 cup fresh manila mango, diced
1 shallot, diced (yellow onion also works, 1 small egg-size chunk)
3 tablespoon white wine vinegar
3/4 tsp salt
1/2 tsp pepper
1/4 cup olive oil

Salad:

5 oz mixed greens
1/2 cup purple cabbage, finely diced

1 – 2 cups fresh mango, diced
1 avocado, diced
4-6 slices bacon, cooked and crumbled

Blend all the dressing ingredients in a blender.  Thin with water to desired consistency.

Assemble salad ingredients and top with dressing!

This recipe was shared on Fat Tuesday over at Real Food Forager