Recipe
Salad
Spinach Mandarin Salad
Primary Media
Author
Hy-Vee Employee Cookbook
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. sugar | ||
| ½ tsp. paprika | ||
| 1 tsp. lemon juice | ||
| ⅛ tsp. salt | ||
| ½ tsp. celery salt | ||
| ½ tsp. dry mustard | ||
| 2 ½ tbsp. cider vinegar | ||
| ½ c. oil | ||
| 2 ½ tbsp. honey | ||
| 2 lbs. fresh spinach, cut up | ||
| 1 small package slivered almonds | ||
| 1 ½ c. raisins | ||
| 1 ½ c. sunflower seeds | ||
| 1 small can mandarin oranges, drained | ||
| 6 slice(s) bacon, cooked, drained and crumbled | ||
| 1 green onion, chopped |
Directions
- To make dressing, blend together sugar, paprika, lemon juice, salt, celery salt, dry mustard, cider vinegar and oil in a blender. Add honey and blend a few more minutes. Refrigerate to enhance flavor.
- In large bowl, toss spinach, almonds, raisins, sunflower seeds, oranges, bacon pieces and green onion. Either toss at serving time or make ahead and refrigerate until serving.
- When ready to serve, pour dressing gradually over salad.