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Spinach-Romaine Lettuce Salad

Julia Ann
A easy mixed fresh spinach-romaine lettuce salad with mushrooms, oranges, bacon and nuts.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Salads
Cuisine American
Servings 4


  • 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


  • 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.


Sliced red onions and/or feta cheese are also additions to be added to this salad.
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