Mandarin Spinach Salad with Hot Bacon Dressing

Course Salad
Servings 4


  • 6 strips thick cut bacon
  • 1 pint mushrooms sliced
  • 1 medium onion sliced
  • 1 15 oz can of mandarin oranges
  • 1-2 tbs of brown sugar
  • ¼ cup apple cider vinegar
  • 12 oz bag fresh baby or small leaf spinach
  • Salt and Pepper


  1. Cut the bacon into 1-2 inch chunks and fry over medium heat to render out the fat and crisp the bacon. Set the cooked bacon aside and reserve all the drippings. In the bacon drippings sauté the mushrooms until starting to brown just a little, use medium high heat stirring occasionally. Add in the sliced onion and turn down the heat, flavor with salt and a generous amount of pepper. Cook until the onions are soft and clear. About 5–8 minutes.
  2. Add the liquid from the can of orangs and let reduce by at least half. When reduced add in the oranges, vinegar and the brown sugar. Cook until the oranges breakdown and the dressing thickens a bit. Return the bacon to the pan.
  3. Taste the dressing and add sugar, salt or vinegar as needed. When ready to serve pour the hot dressing over the spinach greens and toss gently.

Recipe Notes

2 of the kid’s uneaten mandarin orange snack cups from their school lunches work just as well as a can.

Serves 4 people as a side dish or 2 for dinner.