Cin Straw's Kitchen Recipe

Spinach Salad with Orange Segments and a Lime vinaigrrette

By Cin Straw's Kitchen NanatomyGrands


I have made this very salad many times, it is sooooo good. So I changed the name and added pix.
I love baby spinach in salads, and fruit just adds to the flavor.
Then using garlic from my garden is a plus.

Now add the vinaigrrette...oh my!!!

I've added an option to use strawberries and pecans (along with all the other ingredients) instead of the mandrain orange segments.

Just give it a try, either option, I think you'll like it, I sure do.


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Serves:
2 to 4

Ingredients

SALAD INGREDIENTS
2
bunches fresh baby spinach
12 slice
bacon, cooked crisp and crumbled
2
hard boiled eggs, shredded
1 c
fresh mushrooms, sliced
DRESSING INGREDIENTS
2 Tbsp
white vinegar
2 Tbsp
fresh lime juice
1/3 c
extra virgin olive oil
1 tsp
salt
1/4 tsp
pepper
1 tsp
sugar
1 tsp
dry mustard
2
garlic cloves, minced
GARNISH INGREDIENTS
mandarin oranges
red onion, thinly sliced
avocado, cut in wedges
OPTIONS: FRESH STRAWBERRIES & PECANS INSTEAD OF THE ORANGE SEGMENTS
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Directions Step-By-Step

1
Remove the spinach stems.
Wash the spinach gently and pat dry with paper towels.
Sprinkle the bacon, eggs and mushrooms over the top of the spinach.
2
Dressing:
Combine all of the dressing ingredients and refrigerate for at least 4 hours.

Just before serving, gently toss the salad with the dressing.
Garnish with mandarin oranges, onion and avocado.
3
OPTIONS:
I also like to make this salad, exchanging the orange segments for fresh strawberry slices and pecans.

About this Recipe