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Spinach-Romaine Lettuce Salad

Ingredients

  • 3 cups fresh baby spinach
  • 3 cups fresh romaine leaves and hearts, torn into bite size
  • 1/2 cup fresh crimini mushrooms, sliced
  • 4 slices of bacon, fried crisp and broken into small pieces
  • 1-2 navel oranges
  • 1/4 cup toasted whole almonds or slivered almonds
  • Seasoned Vinaigrette Dressing of your choice
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Spinach-Romaine Lettuce Salad

by Julia Ann Souders
Time: 20 minutes prep, 10 minutes cook
Servings: 4 bowls
 

Directions

  1. Wash and dry spinach and romaine leaves and hearts.
  2. Slice the mushrooms.
  3. Fry the bacon crisp and drain on toweling paper.
  4. Cut of the peel and white pith on oranges, cut int 1/2 inch slices and quarter.
  5. Toast almonds, allow to cool.
  6. Assemble greens into a large bowl.
  7. Add some of the vinaigrette and mix greens.
  8. Add mushrooms, bacon, oranges and almonds.
  9. Mix more vinaigrette or have available for serving.
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Summary

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1 vote | 3246 views
0 reviews | 2 comments

This was a 'gourmet' salad from Bon Appetit, 1978. It now is a favorite in my recipes. Sliced red onions and/or feta cheese make good additions to this salad.


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