Spinach and Mandarin Orange Salad

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• Dressing
• 1/2 cup red wine vinegar
• 1/2 cup white sugar
• 1 1/2 tablespoons water
• 1 1/2 tablespoons butter
• 1/2 teaspoon salt
• 1 egg, beaten
• Salad
• 1 (10 ounce) package baby spinach
• 1 (6 ounce) package sliced fresh mushrooms
• 1 (15 ounce) can mandarin oranges, drained
• 1/3 cup toasted slivered almonds
• 4 slices cooked bacon, crumbled
• 1/4 red onion, sliced and separated into rings (optional)
• 1/4 cup croutons, or as desired (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the slivered almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until golden. Set aside to cool.

2. In a saucepan, combine the red wine vinegar, white sugar, 1 1/2 tablespoons water and salt. Heat over medium, stirring, until the sugar dissolves and the mixture just simmers.

3. Whisk the beaten egg with a spoonful of the hot vinegar mixture, then whisk it back into the pan with the butter. Cook over low heat, stirring constantly, for 3 to 4 minutes until thickened and the dressing reaches 160°F (71°C). Cool.

4. Cook the bacon in a skillet until crisp, drain on paper towels and crumble it.

5. Place the baby spinach, sliced mushrooms, drained mandarin oranges and red onion rings (optional) in a large bowl.

6. Add the toasted almonds, crumbled bacon and croutons (optional) to the bowl. Pour on the cooled dressing, toss gently and serve right away.