Spinach-Romaine Lettuce Salad Recipe

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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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Servings: 4 bowls


Cost per serving $0.92 view details
  • 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


  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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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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