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Spinach Salad with Oranges Recipe
Spinach Salad with Oranges Recipe photo by Taste of Home
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Spinach Salad with Oranges Recipe

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5 3 5
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4-6 servings

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

Nutritional Facts

1 cup: 267 calories, 20g fat (3g saturated fat), 3mg cholesterol, 244mg sodium, 22g carbohydrate (18g sugars, 2g fiber), 3g protein

Directions

  1. In a large salad bowl, toss the spinach, oranges, mushrooms and bacon; set aside.
  2. In a blender, 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).
Originally published as Spinach Salad with Oranges in Taste of Home February/March 2001, p31


Reviews for Spinach Salad with Oranges

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
punkysquirrel
Reviewed Aug. 28, 2014

"Absolutely love this salad!"

MY REVIEW
ONCan
Reviewed Jul. 25, 2009

"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."

MY REVIEW
Southernmama
Reviewed Dec. 29, 2008

"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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