Prep 15 mins
Cook 15 mins
I regularly get monthly newsletters from "Taste of Home" and yesterday this recipe was posted there. I really liked the ingredients that were in the dressing, sort of a sweet-tart combination so decided to make it and was very pleased with the results. Homemade dressings are so much more appealing than the store bought ones. I doubled the dressing recipe so there would be extra for tomorrow.
- 1 (10 ounce) package fresh spinach, torn
- 1 (11 ounce) can mandarin oranges, drained
- 1 cup sliced fresh mushrooms
- 3 slices cooked bacon, crumbled (I used about 9 strips)
- 3 tablespoons ketchup
- 2 tablespoons cider vinegar
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄4 cup sugar
- 2 tablespoons chopped onions
- 1⁄8 teaspoon salt
- 1 dash pepper
- 1⁄2 cup vegetable oil
- In a large salad bowl, toss the spinach, oranges, mushrooms and bacon. Set aside.
- In a blender or food processor, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper.
- Cover and process until smooth.
- While blending, gradually add oil in a steady stream.
- Yields 4-6 servings.
This is by far THE BEST dressing I've ever had on Spinach Salad!! I couldn't imagine what it would taste like from the ingredients alone, but the taste is amazing!! I'll never have Spinach salad any other way : ) I used white vinegar and olive oil, only changes I made.. Everyone was begging for more the minute the bowls were empty. If I could I would give you 10 stars!! Thank you so much for sharing this recipe!
I am giving this one of my rare 5 star ratings. Had all the ingredients,on hand too. I have had spinach salad with mandarin oranges and strawberries, which is really good. I have had spinach salad with bacon and mushrooms. But, all these ingredients, together, was new to me. I had thought of using blueberry/lavender vinaigrette, but on second thought, I really needed to give your full recipe a try. So glad I did, your vinaigrette was excellent for this salad. A real lip-smacker! The two of us ate the whole batch as our main meal. The sweetness of the mandarins and the dressing and the saltiness of the bacon, with the tang of the vinegar, made a great combination. I did use Splenda instead of sugar as I am a controlled diabetic. Really, really appreciate this recipe.
Just what I was looking for. I wanted a spinach salad dressing that was sweet and tangy but not the typical poppyseed dressing. This recipe is right on! The only change I made was to use 1/4 cup water and 1/4 cup oil to lighten the calories--gotta get rid of that holiday weight gain! Can't wait to have this again in a few days after the flavors have blended more.