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Prep 20 mins
Cook 0 mins
Uses avocado, bacon and onion as well. This salad gives a lot of flavor for an easy effort. When serving this I get all the ingredients ready ahead of time, keeping them separate. Then toss everything together just before serving.
- 1⁄4 cup white wine vinegar
- 4 teaspoons sugar
- 2⁄3 teaspoon dry mustard
- 2⁄3 teaspoon salt, adjust to taste
- 2 teaspoons lemon juice
- 2⁄3 cup olive oil
- 1 tablespoon poppy seed
- 1 lb spinach
- 1 (11 ounce) can mandarin oranges, drained
- 1⁄4 lb bacon, crisply cooked and crumbled
- 1 medium avocado, sliced
- 1⁄4 medium red onions, cut into rings or 3 green onions
- Dressing: Combine all ingredients and whisk to emulsify.
- Salad: Combine all ingredients, drizzle with dressing, toss and serve immediately.
Made this for our Fourth of July dinner. Served it with chicken salad sandwiches on great rolls and the flavors mixed up nicely on the plate. Used a mix of spring lettuce and spinach (good combo)and Jimmy Dean Hickory smoked ready-cooked bacon (great). I did not have the lemon juice (to my disappointment never made it home in my shopping bag and second trip to store they were out) and really missed the lemon flavor but was still a good dressing. I did not have time for dressing to develop fully (next time will do it it advance if I don't have to go to store twice!). The avocado, bacon, orange flavors are dynamite together. I really enjoyed my salad and noticed the rest of my family cleaned their plates, too. I will be making this again. Roxygirl in Colo.
I love this salad. It is a combination of several of my favorite foods. I used Splenda instead of sugar and added grilled chicken pieces. This was supper last night and all in one bowl. This is a great recipe for a low carb diet.