Living three decades in the the US, mainly the South, I learned to slap bacon on almost everything. This Spinach Salad is great if you are on a Low Carb diet, and also can be healthy for Vegetarians by substituting or eliminating the bacon.
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.
5 pieces fried bacon, crumbled (save drippings). Can be substituted with vegetarian bacon or fried turkey bacon
1 (11 ounce can mandarin oranges in light syrup, drained, reserve syrup. Fresh mandarin oranges can be used with some orange juice for the dressing
3 cups fresh baby spinach
1/2 cup red onion, thinly sliced or chopped (optional green onion)
½ cup chopped toasted walnuts or almonds
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
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.
Salad will keep in the fridge for a couple days without dressing.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe.