- 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)
- 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.
- Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
- 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
recipepes.com
Spinach and Mandarin Orange Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
