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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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


  • 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
  • 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.


  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

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punkysquirrel User ID: 2352516 29230
Reviewed Aug. 28, 2014

"Absolutely love this salad!"

ONCan User ID: 352804 76817
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."

Southernmama User ID: 81270 91237
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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