Wilted salad

Yield: 8 Servings

Measure Ingredient
3 slices Bacon
¼ cup Cider Vinegar
2 teaspoons Sugar
¼ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Dried Tarragon; Crushed
½ cup Celery; Sliced
1 small Red Onion; Thinly Sliced
1 pack Fresh Spinach; Torn, About 8 Cups
2 mediums Oranges; Peeled And Sliced OR
11 ounces Mandarin Oranges; 1 Can
⅓ cup Cashews; Coarsely Broken

In a 3 quart casserole, snip the bacon into 1-inch pieces. Cover with a paper towel and micro cook on HIGH (100 %) for 2 to 3 minutes or until crisp. With a slotted spoon, place the bacon on a paper towel to drain. Add the vinegar, sugar, salt, pepper, and tarragon. Micro cook on HIGH (100 %) for 2 to 3 minutes or until the mixture boils.

Remove from the oven and stir in the celery and onion. Gradually add the torn spinach and toss lightly to coat each piece. Add the cooked bacon, orange segments and cashews. Toss lightly to coat, then serve immediately.

Similar recipes