Ingredients:
Prep time: 20 minutes Makes six servings 1 jar (15.5 ounces) Aunt Nellie’s Harvard Beets, drained 1-1/2 cups cubed mango 6 cups baby spinach/baby lettuce mix 1/2 cup crumbled cooked bacon Dressing 1/2 cup jalapeño pepper jelly 1/2 cup sour cream 1 tablespoon fresh lime juice 1 tablespoon finely-chopped fresh cilantro

Instructions:
In medium bowl, stir dressing ingredients together; set aside. In large bowl, combine beets, mango and baby spinach/lettuce mix. Drizzle with half of dressing; toss to coat. Arrange salad on serving platter. Sprinkle with bacon. Serve extra dressing on the side.