Spinach-Romaine Lettuce Salad Recipe
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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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
Directions
- Wash and dry spinach and romaine leaves and hearts.
- Slice the mushrooms.
- Fry the bacon crisp and drain on toweling paper.
- Cut of the peel and white pith on oranges, cut int 1/2 inch slices and quarter.
- Toast almonds, allow to cool.
- Assemble greens into a large bowl.
- Add some of the vinaigrette and mix greens.
- Add mushrooms, bacon, oranges and almonds.
- Mix more vinaigrette or have available for serving.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 130 | 74% |
| Total Fat 14.46g | 18% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 258mg | 11% |
| Potassium 356mg | 10% |
| Total Carbs 7.3g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.77g | 3% |
| Protein 5.33g | 9% |
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