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  • Spinach-Romaine Lettuce Salad

    1 vote
    Spinach-Romaine Lettuce Salad
    Prep: 20 min Cook: 10 min Servings: 4
    by Julia Ann Souders
    63 recipes
    >
    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. cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 Netta Belle’s Choice® cookbookinabox“Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

    Ingredients

    • 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

    Directions

    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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    Comments

    • Julia Ann Souders
      Julia Ann Souders
      Thank you,
      • ShaleeDP
        ShaleeDP
        Awesome recipe. Will try this soon.

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