Spinach and Mandarin Orange Salad

Spinach and Mandarin Orange Salad
  • Dressing:
  • 1/2 cup red wine vinegar
  • 1/2 cup white sugar
  • 1 1/2 tablespoons water
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • Salad:
  • 1 (10 ounce) package baby spinach
  • 1 (6 ounce) package sliced fresh mushrooms
  • 1 (15 ounce) can mandarin oranges, drained
  • 1/3 cup toasted slivered almonds
  • 4 slices cooked bacon, crumbled
  • 1/4 red onion, sliced and separated into rings (optional)
  • 1/4 cup croutons, or as desired (optional)


  1. Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
  2. Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
  3. Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

04/05/2018
Spinach and Mandarin Orange Salad, recipe PT15M PT1H 5 455 calories

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