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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Hereâs a colorful salad packed full of flavor. Toasted walnuts add texture and crunch. âMary Buford Shaw, Mt. Pleasant, South Carolina Ingredients:
3 bacon strips, chopped |
3 tablespoons rice vinegar |
2 tablespoons honey |
5 teaspoons olive oil |
1 teaspoon dijon mustard |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 package (6 ounces) fresh baby spinach |
2 medium navel oranges, peeled and chopped |
12 fresh strawberries, quartered |
1 cup thinly sliced cucumber |
1/2 cup thinly sliced red onion |
1 medium carrot, shredded |
1/2 cup chopped walnuts, toasted |
Directions:
1. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
2. In a small bowl, whisk the vinegar, honey, oil, mustard, pepper and salt. In a large bowl, combine the spinach, oranges, strawberries, cucumber, onion and carrot. Pour dressing over salad; toss to coat. Sprinkle with walnuts and bacon. Serve immediately. Yield: 8 servings.
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