Spinach-Romaine Lettuce Salad
Prep time
Cook time
Total time
A easy mixed fresh spinach-romaine lettuce salad with mushrooms, oranges, bacon and nuts.
Recipe type: Salads
Cuisine: American
Serves: 4
  • 3 cups fresh baby spinach
  • 3 cups fresh romaine leaves and hearts, torn into bite size
  • ½ cup fresh crimini mushrooms, sliced
  • 4 slices bacon
  • 1-2 navel oranges
  • ¼ cup toasted whole almonds
  • Seasoned Vinaigrette Dressing
  1. Wash and dry spinach and romaine leaves and hearts.
  2. Slice the mushrooms
  3. Fry the bacon crisp and drain on toweling paper. Break bacon into small pieces.
  4. Cut off the peel and white pith on the navel oranges, cut in ½ inch slices and quarter.
  5. Toast the almonds, allow to cool.
  6. Assemble the 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.
Sliced red onions and/or feta cheese are also additions to be added to this salad.
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Recipe by cookbookinabox® - The Art of Gourmet Cookery at https://cookbookinabox.com/spinach-romaine-lettuce-salad/