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Spinach Salad with Oranges

 Spinach Salad with Oranges
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
4-6 ServingsPrep/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, 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).
Nutritional Facts: 1 serving (1 cup) equals 267 calories, 20 g fat (3 g saturated fat), 3 mg cholesterol, 244 mg sodium,

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Spinach Salad with Oranges (continued)

Nutritional Facts: 22 g carbohydrate, 2 g fiber, 3 g protein.