STRAWBERRY-ORANGE SPINACH SALAD WITH TOASTED WALNUTS

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.

image READER REVIEW

“I took this to a luncheon and the ladies loved it! The dressing is light and refreshing. Definitely a crowd pleaser!”

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