Spinach Salad with Mandarin Oranges
A delicious salad with a tangy, sweet dressing.
Servings: 8 Servings
Ingredients
- 16 ounces baby spinach (Note 1)
- 6 to 8 slices thick-cut bacon cooked and chopped (Note 2)
- 1 cup feta cheese crumbles (Note 3)
- 1 cup dried cranberries
- 3 mandarins peeled and quartered
- 1 cup sweet and spicy pecans chopped
- 1 recipe maple dijon dressing
Instructions
- Rinse off the baby spinach. Pinch off any stems that seem too long.
One Bowl Instructions:
- In a large bowl, add the washed spinach, bacon, feta cheese, dried cranberries, peeled mandarins, and chopped sweet and spicy pecans.
- Pour the maple dijon dressing over it all, and reserve a bit for anyone who wants more dressing.
- Toss the salad until the dressing is coating the spinach. Serve.
Individual Salad Plate Instructions:
- In a large bowl, add as much baby spinach as needed. Drizzle a bit of dressing over the leaves. Toss until lightly coated.
- Each plate will have a serving of dressed spinach, and then a bit of each topping will be added. Keep toppings in separate containers and can serve tableside if anyone would like more of one thing versus the other.
Notes
Note 1: Or use spring greens or a combination of both spring greens and baby spinach.
Note 2: Regular-cut bacon or turkey bacon will also work.
Note 3: Shaved parmesan cheese would also be delicious.
Store: Keep leftovers in an airtight container in the refrigerator. Keep toppings and dressing separately for up to four days. Assembled leftover salad will wilt fast.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 384kcalCarbohydrates: 20gProtein: 11gFat: 31gSugar: 14g
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