Give your next spinach salad a refreshing upgrade with HoneyBell oranges and strawberries, sprinkled with chopped pistachios, and drizzled with a warm bacon salad dressing.
Cushman’s HoneyBells are the perfect companion to sweet strawberries in this version of the classic spinach salad. HoneyBells are juicy and sweet with less acidity than a navel orange, and vibrant flavor will shine in any dish.
This salad is easy to make and is great as a light lunch, dinner, or as the stunning centerpiece to any brunch spread.
HoneyBell, Strawberry and Spinach Salad with Warm Bacon Citrus Dressing
For Salad
- 4 slices thick cut bacon
- 8 cups fresh baby spinach (rinsed and dried)
- 2 HoneyBells (or orange alternative, peeled, segmented and membrane juiced)
- 1 ½ cups sliced strawberries
- 1 cup sliced white mushrooms
- ½ cup thinly sliced red onion
- ½ cup rough chopped shelled pistachios
For Dressing
- ¼ cup bacon fat
- ¼ cup HoneyBell juice (or orange alternative)
- ½ cup champagne vinegar
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
For Salad
- In a large skillet, fry the bacon until crisp.
- When cooked, transfer to a paper towel-lined plate to cool.
- Pour the bacon fat into a small saucepan and set aside.
- In a large serving bowl, add the spinach, orange segments, strawberries, mushrooms, and onion.
- Toss to combine all ingredients.
For Dressing
- Heat the bacon fat over low heat and whisk in the HoneyBell juice, vinegar, honey, salt, and pepper until well combined.
- Pour the dressing over the salad and toss to combine.
- Crumble the bacon over the salad and sprinkle with the pistachios and serve immediately.
If making the salad in advance, be sure to make the dressing right before serving. Do not dress the salad in advance as it will wilt the spinach.
How do you print this without ending up with 5 pages
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