From, "Atlanta Cooknotes," published in cooperation with your Daily InBox Newsletter.


  • 1 pound fresh spinach, washed and patted dry
  • 8 whole scallions, cut into pieces
  • 3 oranges, peeled, cut into bite-sized pieces, and reserved
  • 8 slices bacon
  • 3 Tablespoons bacon drippings
  • 3 Tablespoons lemon juice
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon tarragon


Stem spinach and tear leaves into bite-sized pieces.  Toss with scallions in a salad bowl.  Fry bacon, reserving drippings.  Drain well, crumble, and set aside.  Mix three Tablespoons drippings, lemon juice, oil, sugar, salt, and tarragon in a small saucepan.  Bring to a boil and pour over spinach and scallions; toss.  Add orange pieces and bacon.  Toss again and serve immediately.

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