Here’s a colorful salad packed full of flavor. Toasted walnuts add texture and crunch.
—MARY BUFORD SHAW MT. PLEASANT, SC
PREP: 25 MIN. • COOK: 10 MIN. • MAKES: 8 SERVINGS
3 bacon strips, chopped
3 tablespoons rice vinegar
2 tablespoons honey
5 teaspoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach
2 medium navel oranges, peeled and chopped
12 fresh strawberries, quartered
1 cup thinly sliced cucumber
1/2 cup thinly sliced red onion
1 medium carrot, shredded
1/2 cup chopped walnuts, toasted
1. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
2. Using a small bowl, whisk the vinegar, honey, oil, mustard, pepper and salt. In a large bowl, combine the spinach, oranges, strawberries, cucumber, onion and carrot. Pour dressing over salad; toss to coat. Sprinkle with walnuts and bacon. Serve immediately.
READER REVIEW
“I took this to a luncheon and the ladies loved it! The dressing is light and refreshing. Definitely a crowd pleaser!”
JVROLLINS TASTEOFHOME.COM