Citrus Spinach Salad

[Constance]

CITRUS SPINACH SALAD

Makes 4 side-dish servings.
Loaded with vitamin C, vitamin A, and iron, as well as folic acid, this change-of- pace salad is great with chicken or fish.

8 cups torn fresh spinach
1-1/2 cups sliced fresh mushrooms
1/4 cup sliced green onions
2 slices turkey bacon, chopped
2 teaspoons cornstarch
1/2 teaspoon finely shredded orange peel
1 cup Florida Orange Juice
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper
3 Florida oranges, peeled, halved, and sliced
1/2 of a medium sweet orange or red pepper, cut into thin bite-size strips


In a large salad bowl combine spinach, mushrooms, and onions; set aside.
In a 12" skillet or a Dutch oven cook bacon over medium heat until crisp.

Remove bacon; drain on paper towels. Set aside.

Wipe out skillet with a paper towel. In a bowl combine cornstarch, orange peel, orange juice, garlic salt, and black pepper; add to skillet. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Add spinach mixture. Toss until coated. If desired, return salad to heat and toss 30 to 60 seconds more or until slightly wilted. Return mixture to salad bowl; toss in bacon, oranges, and pepper strips.


Florida Department of Citrus

 

[Constance]

Another spinach salad...

SPINACH SALAD WITH MARINATED VEGETABLES

Serves 4

This hearty salad is rich in lutein and indoles. It provides each person with three and a half servings of vegetables. Served with a cup of soup, it makes a filling and delicious dinner. The marinated vegetables and croutons may be prepared ahead of time.

1 cup small, bite-sized cauliflower pieces
(use fresh or thawed frozen)
1 cup sliced button mushrooms
8 stalks fresh asparagus, sliced on the diagonal into bite-sized pieces (about 1 cup)
1 14-ounce can quartered artichoke hearts in water, drained
1/2 cup reduced-fat red wine vinaigrette or Italian dressing, divided
4 slices white or sourdough bread, with crust cut off
and bread sliced into bite-sized cubes
5 cups tightly packed spinach leaves (about 6 ounces),
sliced into bite-sized pieces

Preheat oven to 350 degrees F. Steam or microwave together cauliflower, mushrooms and asparagus until asparagus is tender-crisp. Place in a medium bowl with artichoke hearts and toss with 3 tablespoons dressing.

Cover and refrigerate.

Spread bread cubes in a shallow glass pan and toss with 2 tablespoons vinaigrette. Bake 10 minutes, until golden brown. Let cool. Toss spinach leaves with remaining dressing and croutons in a large serving bowl. Top with marinated vegetables and serve.

 

[luvs]

the citrus one is right up my alley!

 

[Zereh]

I've added both of these to my "going to make soon" pile. =) Thanks for sharing.


Z