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SERVES 4 , 4 sides
8 cups torn fresh spinach
1 1/2 cups sliced fresh mushrooms
1/4 cup sliced green onions
2-3 tomatoes, quartered
2 slices turkey bacon, chopped or vegetarian bacon, substitute
2 teaspoons cornstarch
1/2 teaspoon finely shredded orange rind
1 cup florida orange juice
1/2 teaspoon garlic, minced
1/8 teaspoon ground black pepper
1/8 teaspoon salt (to taste)
3 florida oranges, peeled, halved, and sliced
1/2 of a medium sweet oranges, cut thin bite-size strips (optional)
1/2 red pepper, cut thin bite-size strips (optional)
1. In a large salad bowl combine spinach, mushrooms, tomato, and onions; set aside.
2. In a 12" skillet or a Dutch oven cook bacon over medium heat until crisp.
3. Remove bacon; drain on paper towels. Set aside.
4. Wipe out skillet with a paper towel. If using vegetarian bacon this step differs. You might need to add a bit of
oil and wipe. In a bowl combine cornstarch, orange peel, orange juice, garlic salt, and black pepper; add to skillet.
5. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Add spinach mixture. Toss
until coated.
6. If desired, return salad to heat and toss 30 to 60 seconds more or until slightly wilted. Return mixture to salad
bowl; toss in bacon, oranges, and pepper strips
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