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Orange Spinach Salad

 Orange Spinach Salad
The combination of mustard-onion dressing with juicy oranges, cheese and crunchy sweet almonds is a joy for every taste bud! We eat this salad several times a week. —Jenn Rytting, West Jordan, Utah
16 ServingsPrep/Total Time: 30 min.


  • 1/4 cup sugar
  • 1/2 cup slivered almonds
  • 1 bunch romaine, torn
  • 1 package (6 ounces) fresh baby spinach
  • 1/2 pound sliced fresh mushrooms
  • 3 cups (12 ounces) shredded Swiss cheese
  • 1 medium red onion, sliced
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1 can (15 ounces) mandarin oranges, drained
  • 1/3 cup white vinegar
  • 1/3 cup sugar
  • 1/4 cup finely chopped onion
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon salt
  • 3/4 cup canola oil
  • 2 teaspoons poppy seeds


  • In a small heavy skillet, melt sugar over low heat. Add almonds and
  • stir to coat. Cook and stir 3-5 minutes or until golden brown.
  • Spread onto a greased sheet of foil; break apart if necessary.
  • In a large bowl, combine the romaine, spinach, mushrooms, cheese, red
  • onion, bacon and oranges.

2 of 2

Orange Spinach Salad (continued)

Directions (continued)

  • For dressing, in a blender, combine the vinegar, sugar, onion,
  • mustard and salt; cover and process until blended. While processing,
  • gradually add oil in a steady stream. Stir in poppy seeds.
  • Pour dressing over salad and toss to coat. Sprinkle with sugared
  • almonds. Serve immediately. Yield: 16 servings (1 cup each).