Spinach Orange Salad
WTRE Recipe of the Week: A Fresh Spring Classic
As the weather warms up and the flowers begin to bloom, we are all craving something crisp, bright, and refreshing. This week’s featured recipe is a nostalgic favorite that perfectly captures the “fresh” theme of spring: Spinach Orange Salad.
Originally shared by Kyle Greiwe in the 1991 St. Mary’s Religious Education cookbook, this salad is a delightful blend of savory bacon, crunchy celery, and sweet mandarin oranges. The homemade dressing adds a tangy zing with just a hint of heat. It’s an ideal side dish for a spring brunch or a light evening dinner on the patio!
Spinach Orange Salad
Contributed by Kyle Greiwe
Yields: 6 to 8 servings
The Salad Ingredients
- Fresh spinach: Washed, dried, and chilled
- 1 cup: Celery, thin and bias-cut
- 2 Tbsp: Green onion tops, chopped
- 1 can (11 oz.): Mandarin oranges, drained
- 4 to 6 slices: Bacon, fried crisp and crumbled
The Dressing
- 1/4 cup: Vegetable oil
- 2 Tbsp: Sugar
- 2 Tbsp: White vinegar
- 1 Tbsp: Snipped parsley
- 1/2 tsp: Salt
- 1/4 tsp: Black pepper
- Dash: Tabasco sauce
Instructions
- Prepare the Dressing: In a small jar or container with a tight lid, combine all the dressing ingredients. Cover and shake well until the sugar is dissolved. Refrigerate until ready to use.
- Prep the Greens: In a large salad bowl, combine your chilled spinach, sliced celery, green onions, mandarin oranges, and crumbled bacon.
- Serve: Just before serving, pour the chilled dressing over the salad and toss lightly to coat.
Pro Tip: Keep your spinach in the fridge until the very last second to ensure the salad stays as crisp as possible!
