Ingredients
| Quantity | Ingredients |
|---|---|
| 8 cups | torn fresh spinach |
| 1-1/2 cups | sliced fresh mushrooms |
| 1/4 cup | sliced green onions |
| 2 slices | turkey bacon, chopped |
| 2 tsp | cornstarch |
| 1/2 tsp | finely shredded orange peel |
| 1 cup | orange juice |
| 1/8 tsp | garlic salt |
| 1/8 tsp | ground black pepper |
| 3 | oranges, peeled, halved and sliced |
| 1/2 | of medium sweet orange or red pepper, cut into thin strips |
Directions
1. In a large salad bowl combine spinach, mushrooms and onions; set aside. 2. In a 12" skillet or a Dutch oven, cook bacon over medium heat until crisp. Remove bacon; drain on paper towels. Set aside. 3. Wipe out skillet with paper towel. In a bowl combine cornstarch, orange peel, orange juice, garlic salt and black pepper; add to skillet. 4. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Add spinach mixture. Toss until coated. If desired, return salad to heat adn toss 30 to 60 seconds more or until slightly wilted. 5. Return mixture to salad bowl; toss in bacon, oranges and pepper strips. Nutritional Information Per serving: 105 cal, 2g total fat, 1g sat fat, 5mg cholesterol, 5g dietary fibre.
Source: www.floridajuice.com