Spinach Salad with Oranges Recipe

Spinach Salad with Oranges Recipe
Photo by: Taste of Home
Rating

100% would make again

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

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  • 4-6 Servings
  • Prep/Total Time: 15 min.

Ingredients

  • 1 package (10 ounces) fresh spinach, torn
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup sliced fresh mushrooms
  • 3 bacon strips, cooked and crumbled
  • DRESSING:
  • 3 tablespoons ketchup
  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 cup sugar
  • 2 tablespoons chopped onion
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/2 cup canola oil

Directions

  • In a large salad bowl, toss the spinach, oranges, mushrooms and bacon; set aside. In a blender or food processor, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady steam. Serve with salad. Yield: 4-6 servings (about 3/4 cup dressing).

Nutrition 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.

Spinach Salad with Oranges published in Taste of Home February/March 2001, p31

Make this healthy spinach salad with a fresh orange vinaigrette and crumbled prosciutto. Full of vitamins…


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Reviews for Spinach Salad with Oranges (2)

Spinach Salad with Oranges Recipe

Spinach Salad with Oranges

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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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