Some salads are just side dishes. Others—like this one—are stars in their own right. My Spinach Salad with Mandarin Oranges and Walnuts is vibrant and satisfying. It checks all the boxes. It is low-carb and adaptable for vegetarians.
It is bursting with flavor and texture. It’s a dish I return to again and again, especially when I want something light yet nourishing.
The beauty of this salad lies in its versatility. You can serve it with sea scallops, grilled chicken strips, or simply top it with sliced boiled eggs for a protein-rich vegetarian option. The warm dressing adds a comforting touch, and the salad itself keeps beautifully in the fridge for a couple of days—just hold off on the dressing until serving.
Ingredients
Salad Base:
• 5 slices bacon, fried and crumbled (save the drippings)
• 1 (11 oz) can mandarin oranges in light syrup
• 3 cups fresh baby spinach
• ½ cup red onion, thinly sliced or chopped (or substitute green onion)
• ½ cup chopped toasted walnuts or almonds
Dressing:
• 3–4 tbsp bacon drippings, or olive oil for vegetarians
• ¼ teaspoon garlic powder
• 2 tablespoons wine vinegar (white, red, or balsamic)
• ⅓ cup reserved mandarin orange syrup (or fresh orange juice)
• 2 tablespoons water
• ¼ teaspoon black pepper and a dash of salt
• 1 tablespoon lemon juice
• 1–2 teaspoons sugar
Step-by-Step Instructions
Start by draining the can of mandarin oranges, reserving the syrup for the dressing. If you’re using fresh mandarins, squeeze a bit of juice to substitute.
Toast the chopped walnuts or almonds in a dry skillet over medium-high heat for about two minutes, stirring occasionally until fragrant. Remove from the pan and wipe it clean.
Fry the bacon until crispy, then transfer to a plate lined with paper towels to drain. Once cooled, crumble into bite-sized pieces. If you’re using vegetarian or turkey bacon, prepare it according to package instructions and set aside.
In a large salad bowl, toss together the fresh spinach leaves, mandarin segments, bacon bits (or substitute), sliced onions, and toasted nuts.
To make the dressing, combine bacon drippings, olive oil, garlic powder, vinegar, reserved syrup, water, pepper, salt, lemon juice, and sugar in a small saucepan. Heat gently until warm, stirring to blend the flavors. You can serve the dressing warm over each salad bowl or let it cool and drizzle just before serving.
Serving Suggestions
This is great if you are on a Low Carb diet. The bacon can be left off, or substituted with a vegetarian or turkey bacon. The dressing can be heated and served warm separately with each salad bowl. Serving suggestion: Eat with sea scallops, chicken strips or place egg slices on top. This Salad will keep in the fridge for a couple days covered in a bowl without dressing.
Spinach Salad with Mandarin Oranges and Walnuts
Ingredients
- 5 pieces fried bacon, crumbled (save drippings).
- 1 11 ounce can Mandarin Oranges in light syrup
- 3 cups fresh baby spinach
- 1/2 cup red onion, thinly sliced or chopped (optional green onion)
- ½ cup chopped toasted walnuts or almonds
- DRESSING
- 3 to 4 tablespoons bacon drippings (or olive oil)
- 1/4 teaspoon garlic powder
- 2 tablespoons wine vinegar (white or red, optional Balsamic)
- 1/3 cup light mandarin orange syrup
- 2 tablespoons water
- 1/4 teaspoon black pepper and dash of salt
- 1 tablespoon lemon juice
- 1 to 2 teaspoons sugar
Instructions
- Bacon can be substituted with vegetarian bacon or fried turkey bacon.
- Drain the can of Mandarin Oranges, reserve syrup, or fresh mandarin oranges can be used with some orange juice for the dressing
- Add the chopped walnuts to a skillet and place over medium-high heat, stirring occasionally until fragrant, about two minutes.
- Remove from pan and wipe clean.
- Fry the bacon until crispy and let drip off a plate with paper towel. Let cool.
- Toss in a large bowl spinach leaves, mandarines, bacon bits, sliced or chopped red (green onions) and the walnuts.
- Combine all dressing ingredients and pour over salad. Serve immediately.
- Plain Salad will keep in the fridge covered for a couple days without the dressing.
Notes
Salad will keep in the fridge covered in a container for a couple days without dressing.
