Publisher Photo
Publisher Photo
Sunflower kernels add fun crunch to this colorful spinach salad. In fall, use roasted pumpkin seeds instead.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 cups torn romaine
  • 2 cups fresh baby spinach
  • 2 cups sliced fresh mushrooms
  • 1 medium sweet orange pepper, julienned
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup sunflower kernels
  • 1/2 cup crumbled feta cheese
  • DRESSING:
  • 1/2 cup plus 1 tablespoon olive oil
  • 1/3 cup cider vinegar
  • 2 teaspoons honey
  • 2 garlic cloves, peeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper

Directions

In a large salad bowl, combine the romaine, spinach, mushrooms, orange pepper, bacon, sunflower kernels and feta cheese.
In a blender, combine the dressing ingredients; cover and process until thick and well blended. Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing. Yield: 6 servings (about 3/4 cup dressing).
Originally published as Spooky Spinach Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p240

Nutritional Facts

1-1/4 cups: 340 calories, 32g fat (6g saturated fat), 10mg cholesterol, 370mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 8g protein.

  • 4 cups torn romaine
  • 2 cups fresh baby spinach
  • 2 cups sliced fresh mushrooms
  • 1 medium sweet orange pepper, julienned
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup sunflower kernels
  • 1/2 cup crumbled feta cheese
  • DRESSING:
  • 1/2 cup plus 1 tablespoon olive oil
  • 1/3 cup cider vinegar
  • 2 teaspoons honey
  • 2 garlic cloves, peeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  1. In a large salad bowl, combine the romaine, spinach, mushrooms, orange pepper, bacon, sunflower kernels and feta cheese.
  2. In a blender, combine the dressing ingredients; cover and process until thick and well blended. Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing. Yield: 6 servings (about 3/4 cup dressing).
Originally published as Spooky Spinach Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p240

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