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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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4-6 servings (about 3/4 cup dressing)


  • 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


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

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Average Rating:
  • sjpoor
    May 12, 2017

    Made this with all ingredients except the dressing. Was in a hurry so grabbed the Catalina and it was really, really good! We liked it so much we now have it often.

  • punkysquirrel
    Aug 28, 2014

    Absolutely love this salad!

  • saw-whet
    Oct 16, 2009

    No comment left

  • ONCan
    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
    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!!

  • dutch3526
    Mar 3, 2007

    No comment left

  • ohmyganache
    May 25, 2006

    No comment left