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