By Shannon O'Donnell
While attending the University of Washington, I lived in a house with about one hundred other girls. Our poor ‘house cook’ had to prepare three meals a day for that many people, and I’m sure it wasn’t an easy task! Every spring she made this salad for one of our celebrations, and it’s still one of my favorites. Whether you’re cooking for two or two hundred and two, you can’t go wrong with this colorful side dish.
1 8-oz package of bacon, cooked and crumbled
2-3 satsuma/mandarin oranges, peeled and sectioned
1/4 red onion, diced
1/2 cup candied nuts (I use Diamond or Emerald brand of candied nuts)
One 12-oz package of pre-washed organic spinach
Girard's Spinach Salad Dressing...amount to taste
Assemble first five ingredients in medium salad bowl. Toss with dressing as desired before serving. Serves 4 to 6.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.