Spinach Salad with Orange Segments and a Lime vinaigrrette
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|Serves:||2 to 4|
|2||bunches fresh baby spinach|
|12 slice||bacon, cooked crisp and crumbled|
|2||hard boiled eggs, shredded|
|1 c||fresh mushrooms, sliced|
|2 Tbsp||white vinegar|
Have you considered Holland House
|2 Tbsp||fresh lime juice|
|1/3 c||extra virgin olive oil|
|1 tsp||dry mustard|
|2||garlic cloves, minced|
|red onion, thinly sliced|
|avocado, cut in wedges|
OPTIONS: FRESH STRAWBERRIES &
PECANS INSTEAD OF THE ORANGE
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.
Wash the spinach gently and pat dry with paper towels.
Sprinkle the bacon, eggs and mushrooms over the top of the spinach.
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.
I also like to make this salad, exchanging the orange segments for fresh strawberry slices and pecans.