Recipe by The Canola Info Virtual Kitchen
"A citrus twist on spinach salad. Enjoy the light, smooth taste of a delicious vinaigrette made with canola oil!"
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1 (10 ounce) bag
fresh spinach, stems removed
red onion, thinly sliced
1 1/2 cups
bacon, cooked to crisp
garlic clove, minced
fresh ground pepper
This mild citrus dressing really lets the taste of the other ingredients come through. I usually add nuts (walnuts or almonds), fruit (dried cranberries or sliced pear), and a little crumbled gorgonzola to the spinach salad. This dressing compliments it nicely.
Absolutely love the vinaigrette! Even my grandfather asked me for the recipe which is surprising!
The salad is good, the vinagrette I found a little bland for my taste, therefore I added salt and three times the suggested vinager.
I thought that this vinagrette was absolutely yummy! I prefer my spinach salad with almonds and dried cranberries. This dressing goes great with it!
I loved this recipe and even share it with my friend. Since my husband does not like mushrooms, i subsituted them for oranges (sliced). Thank you for sharing!
So easy and light. I used 1-T of Splenda instead of 2-T sugar and added just a splash of rice vinegar in addition to the white vinegar. Next time I'll try a shallot in place of garlic and maybe even add some lime or lemon to taste.
The vinaigrette is just fabulous - one of the best dressings I've tried from this site. I like the combination of ingredients in the salad - it's more of a "classic" spinach salad, with the mushrooms standing in texturally for the traditional hard-boiled eggs. Brilliant!
This citrus vinaigrette is absolutely to die for! It is better than any store-bought dressing I have ever had. The only change I made to the recipe was to season the dressing with salt and pepper before adding it to the salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Salad with Citrus Vinaigrette
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 117
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