Cookin' Outdoors with Johnny Nix                                
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Orange Spinach Salad

Orange Spinach Salad

 

Ingredients

  • 1 package (6 ounces) hearts of romaine
  • 1 package (6 ounces) fresh baby spinach
  • 2 cups shredded Monterey Jack and Colby cheese
  • 1 medium red onion, sliced
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1 can (15 ounces) mandarin oranges, drained
  • ½ cup toasted pecans, coarsely chopped
  • POPPY SEED DRESSING:
  • 1/3 cup white vinegar
  • 1/3 cup sugar
  • 2 tsp granulated garlic
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon salt
  • 3/4 cup canola oil
  • 2 teaspoons poppy seeds

Directions

 In a large bowl, combine the romaine, spinach, cheese, red onion, bacon and oranges and toasted pecans.

 For dressing, combine the vinegar, sugar, onion, mustard, oil and salt; whisk until well blended.  Stir in poppy seeds.

 Pour dressing over salad and toss to coat.  Serve immediately