Tossed Salad with Oranges

Name: Tossed Salad with Oranges
Prep time: 10 min
Total time: 10 min
Yield: 10 servings (1-1/2 cups dressing).
Ingredients: POPPY SEED DRESSING:; 1/2 cup canola oil; 6 tablespoons cider vinegar; 3/4 cup sugar; 1 small onion, quartered; 1/2 teaspoon ground mustard; 1/4 teaspoon salt; 1 teaspoon poppy seeds; SALAD:; 10 cups torn salad greens; 1 can (11 ounces) mandarin oranges, drained; 6 bacon strips, cooked and crumbled; 2 to 4 tablespoons slivered almonds

The combination of fresh greens, tangy oranges, savory bacon and crunchy almonds is one of my specialties. Topped with a pleasantly sweet dressing, this salad brings a splash of color to any table.—Anne Wegener, Springville, Indiana

Ingredients

POPPY SEED DRESSING:
1/2 cup canola oil
6 tablespoons cider vinegar
3/4 cup sugar
1 small onion, quartered
1/2 teaspoon ground mustard
1/4 teaspoon salt
1 teaspoon poppy seeds
SALAD:
10 cups torn salad greens
1 can (11 ounces) mandarin oranges, drained
6 bacon strips, cooked and crumbled
2 to 4 tablespoons slivered almonds

Directions

In a food processor or blender, combine the oil, vinegar, sugar, onion, mustard and salt. Cover and process until smooth. Stir in the poppy seeds
In a salad bowl, combine the greens, oranges, bacon and almonds. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts

1 each: 218 calories, 14g fat (2g saturated fat), 3mg cholesterol, 136mg sodium, 23g carbohydrate (21g sugars, 2g fiber), 3g protein.

Originally published as Tossed Salad with Oranges in Quick Cooking May/June 2002

Reviews

My Review

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Average Rating:

shecooksalot

Jan 26, 2012

My family really enjoyed the different taste of this salad. Even my "will not touch salad with a 10 ft. pole" son ate some and said that it's a keeper. The oranges give it a nice fresh, crisp flavor. I did substitue turkey bacon for the bacon and it still was great. One thing I would change for next time is decreasing the amount of onion in the dressing. It was good, it just had way too much onion bite and aftertaste. I don't know if it's our pungeant onions around here or what, but next time I will be decreasing the onion by at least half.