Spinach Salad

A fresh spinach salad that celebrates color, texture and taste—what a way to to start a meal! Chef James Brockman adds the kind of ranch-style dressing he loved as a child growing up in south Texas.

Email : print : feedback : :

The lush creamy ingredients are perfectly balanced in the sweetness of the orange, the salty crunch of the bacon, and the tartness of the red onion.

rated by

20 members

average rating

good

what do you think?

rate it

Servings : Serves 8

Ingredients

5 cups baby spinach
1/2 red onion, thinly sliced
1 (11oz.) can Mandarin orange segments, drained
6 slices of cooked bacon, chopped
1/4 cup almonds, sliced (optional)

Buttermilk Dressing:

3 Tablespoon mayonnaise
3 Tablespoon sour cream
3 Tablespoon buttermilk

what's this?

Directions

step 1Wash the spinach in cold water and spin in a salad spinner until dry.

step 2Sprinkle with the remaining ingredients.

step 3To make the dressing, mix the mayonnaise and sour cream in a bowl with a wire. whisk until smooth. Add the buttermilk and whisk until smooth. Salt and pepper to taste.

step 4Before serving, toss the salad together with the dressing.

Chef's note

All the leaves going into a salad should be super-dry before adding dressing. Use the least amount of dressing when you first toss—a little more can be added later if desired.

Email : print : feedback : :