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Cook Smart:Camilla's Catering Secrets for Home Cooks

Spinach/Grapefruit and Peanuts

Serving Size:8

Prep: 20 minutes

Salads/American/Holiday

Easy
   

This is a very popular salad.
   

STEPS

INGREDIENTS
  • Tear or snip the spinach into bite sized pieces, discarding the stems and wilted pieces. Place in a large salad bow. Chill.
    		•

    2-10 oz pkgs fresh spinach (preferably packaged), see notes

    2-3 strips raw bacon

  • Cut the bacon into 1" pieces with scissors. Fry over a low heat until just semi crisp. Drain on paper towels. Reserve 2 T. of the bacon fat for the dressing. Meanwhile,
    		•

    1 1/2 cups fresh grapefruit (or orange) segments (2 grapefruit or 3 oranges) or 2 8 oz. cans mandarin oranges.
  • Segment the grapefruit (or oranges). See the notes. Or, use canned oranges, drained.
    		•

    3/4 cup roasted Spanish peanuts
  • Store the peanuts, fruit and bacon separately in plastic baggies until ready to serve. Put the baggies right in the salad bowl so all is ready to serve.
  • Make the dressing in a pint sized jar. Shake well. Do not chill.

    • 2/3 cup canola oil

    2 T. reserved bacon fat (melted if congealed)

    1/3 cup red wine or apple cider vinegar

    3/4 t. salt

    1/2 t. (15 grinds) pepper

    2 T. sugar

    Just before serving:

    Combine all salad ingredients and toss with the desired amount of dressing. Serve.

    		  
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