Spinach Salad with Oranges
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 4-6 servings (about 3/4 cup dressing).
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
Ingredients
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1 package (10 ounces) fresh spinach, torn
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1 can (11 ounces) mandarin oranges, drained
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1 cup sliced fresh mushrooms
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3 bacon strips, cooked and crumbled
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DRESSING:
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3 tablespoons ketchup
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2 tablespoons cider vinegar
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1-1/2 teaspoons Worcestershire sauce
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1/4 cup sugar
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2 tablespoons chopped onion
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1/8 teaspoon salt
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Dash pepper
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1/2 cup canola oil
Directions
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1.
In a large salad bowl, toss the spinach, oranges, mushrooms and bacon; set aside.
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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.
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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