Spinach or Broccoli with Bacon and Honey-Lime Vinaigrette

I don't know if I've mentioned Southern Living magazine before, but it consistently has some great recipes. Thank you, Mom and Dad, for the subscription! As a case in point, the current issue of Southern Living has an entire article on bacon. I was so excited that I had to try one of the recipes immediately, even though I didn't have all of the ingredients.

The recipe was originally for mango-spinach salad with warm bacon vinaigrette. However, as you may imagine, good-tasting ripe mangos aren't all that easy to come by in New Hampshire. So instead of mango, I added raisins for the fruity element to the salad. In addition, the first time I made the salad, I didn't have any spinach, so I used broccoli instead. I think it tasted just as good with the broccoli, and Michael and the girls may have liked the broccoli version even better than the spinach one.

Spinach or Broccoli with Bacon and Honey-Lime Vinaigrette
serves 2 adults and 2 small children

Ingredients:

• 2 slices of bacon, cut into 1/4-inch wide strips
• 1 small onion, chopped
• 2 Tbsp. red wine vinegar
• 1/2 Tbsp. (which equals 1 1/2 tsp.) lime juice
• 1/2 Tbsp. honey
• sea salt and ground black pepper, to taste
  
• about 4 to 5 ounces of baby spinach OR 2 broccoli crowns to make about 4 cups of broccoli florets
• 1/4 cup raisins

Instructions:

If using broccoli, set a pot over high heat with some water in the bottom and a steamer basket inserted into it.

Place a pan over medium heat. Cut the bacon into 1/4-inch wide strips and place the bacon in the pan. While the bacon is cooking, chop the onion and cut the broccoli crowns into bite-size florets. When the bacon is browned and crisp, remove the bacon from the pan and place on a paper towel-lined plate. Add the chopped onion to the pan with the bacon drippings and saute until the onion has softened.

When the water in the pot for the broccoli has come to a boil, add the broccoli to the pot, cover the pot with a lid, turn the heat down to medium, and let the broccoli steam until it is tender-crisp, about 5 to 7 minutes.

When the onion is soft, add the red wine vinegar, lime juice, and honey to the pan and stir. Then add the raisins, stir briefly, and remove the pan from the heat. Add salt and pepper to taste.

If cooking broccoli, when the broccoli is done, transfer the broccoli from the steamer basket to a bowl. If using baby spinach, place the spinach in a large bowl. Pour the warm dressing over the broccoli or spinach and toss to coat. Place the broccoli or spinach on individual plates and sprinkle the bacon over the top of each serving.