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The tangy dressing for this refreshing salad has the right sweet-tart balance to suit my taste—and others who try it agree! Orange sections are a pretty contrast to the greens, and the bacon adds a crisp accent. —Kathy Schrecengost Oswego, New York
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 267 calories, 20 g fat (3 g saturated fat), 3 mg cholesterol, 244 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Spinach Salad with Oranges in Taste of Home February/March 2001, p31
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Reviewed on Jul. 25, 2009 by ONCan
The first time I made this salad, the receipe was requested. I've given out the website as much as copies of the receipe. I'm taking the salad to a barbeque tomorrow and printed the receipe so that it may be copied. this is hands down the best salad ever.
Reviewed on Dec. 29, 2008 by Southernmama
Delicious! I've made this as written and just loved it. On another occasion I was forced to make changes because I didn't have any mushrooms. Decided to toss in a handfull of toasted pecans and used thinly sliced red onion in the salad instead of the salad dressing because I "forgot" to add the onion to the food processor. My 3 grandkids told me not to lose this recipe! Excellent flavor and just the right combination of sweet and tart. Thank you. Kids are right; this is a keeper!!
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