Spinach-Romaine Lettuce Salad

 Gourmet Spinach-Romaine Lettuce Salad

My first “gourmet salad”, Spinach-Romaine Lettuce Salad, big time and new idea in 1978.  Bon Appétit was probably the originator of this recipe.  At that time mixing fresh mushrooms and oranges in salad was being original.  How times have changed!  No longer do we expect  the same foods being served together.  An example:  meat loaf made with ground beef, served with white mashed potatoes, gravy and green beans with iceberg lettuce salad. Consider a new take on the same menu:  meat loaf made with ground turkey, risotto , Brussels sprouts with pearl onions and sesame seeds and pear salad.

Brussels Sprouts with Pearl Onions and Sesame Seeds

Diversity of our neighborhoods and communities have made diversity in the foods we eat and have available at our grocers and Farmer’s Market.  In my city  there are multiple Asian and Hispanic grocery stores  in addition to the chain and big box stores that offer a variety of foods to meet the needs of most nationalities and for those just wanting to learn new recipes and tastes to broaden our understanding of flavors, cooking, and even cultures.

Spinach-Romaine Lettuce Salad

Julia Ann

A easy mixed fresh spinach-romaine lettuce salad with mushrooms, oranges, bacon and nuts.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Salads

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 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 bacon
• 1-2 navel oranges
• 1/4 cup toasted whole almonds
• Seasoned Vinaigrette Dressing

Instructions

 

• Wash and dry spinach and romaine leaves and hearts.
• Slice the mushrooms
• Fry the bacon crisp and drain on toweling paper. Break bacon into small pieces.
• Cut off the peel and white pith on the navel oranges, cut in 1/2 inch slices and quarter.
• Toast the almonds, allow to cool.
• Assemble the greens into a large bowl.
• Add some of the vinaigrette and mix greens.
• Add mushrooms, bacon, oranges and almonds.
• Mix more vinaigrette or have available for serving.

Notes

Sliced red onions and/or feta cheese are also additions to be added to this salad.
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Tried this recipe?Let us know how it was!

This recipe is not exotic nor in 2015 is it very ”gourmet” or different.  It is a salad that is great in the winter time with the oranges and the current fad of bacon on everything.  This is just a reminder of ingredients with a different mix,  ago-to recipe to add to your collection. Enjoy.

Menu Suggestions:

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.