From the archives, a favorite salad of spinach and orange segments with a tangy dressing that’s so good I use it alone on sandwiches as a condiment. Those who like a sweeter dressing will find the alternate amounts at the end. In both cases, the green and white parts of a scallion can stand in for the minced fresh onion, red or white.
Spinach Salad with Oranges
1 (10-oz) package fresh spinach, torn
1 (11-oz) can mandarin oranges, drained
1 cup sliced fresh mushrooms, 1 greedy handful
3 bacon strips, cooked and crumbled
Dressing:
3 TB ketchup
2 TB cider vinegar
1 1/2 tsp Worcestershire sauce
2 TB white sugar
2 TB finely-chopped onion
1/8 teaspoon salt
Dash pepper
6 TB vegetable oil
In a large salad bowl, toss the spinach, oranges, mushrooms and bacon.
In a blender or food processor, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper; process until smooth. While processing, gradually add oil in a steady steam.
For a sweeter dressing:
3 TB ketchup
2 TB cider vinegar
1 1/2 tsp Worcestershire sauce
1/4 cup/4 TB white sugar
2 TB finely-chopped onion
1/8 teaspoon salt
Dash pepper
1/2 cup (8 TB) vegetable oil
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{ 3 comments… read them below or add one }
Ella, you might try using kumquats too. They are more tangy than the canned mandarin oranges, but quite nice in a salad.
Also, if you can find jarred grapefruit segments, they are really refreshing as well.
Tess’s last blog post..Sesame Noodles: an old favorite
Good idea, Tess. Thanks!
Wrong link:
Tess - I’m sorry but I don’t understand why you linked to that translated blog and I deleted the link. ~ ella
Tess’s last blog post..Sesame Noodles: an old favorite