Spinach and Hearts of Palm Salad
Yield: 4-6 servings
1 (11-oz.) can mandarin oranges
1 (14-oz.) can hearts of palm, drained
10 c. (buy about 1 lb) loosely packed spinach leaves (washed, stemmed, and torn)
8 slices broiled bacon, crumbled
1/3 c. (about 1-oz) almond slices, toasted
1 avocado, sliced (optional)
Drain oranges, reserving 3/4 c. juice. Slice 4-5 stalks of hearts of palm into 3-inch pieces (if not already sliced); set aside remaining hearts of palm for another use. Combine oranges, slide hearts of palm, and remaining ingredients in a large bowl, and toss with 1/2 c. Mandarin Dressing (see recipe, below). Mandarin Dressing 3/4 c. juice from mandarin oranges 3/4 c. olive oil 1 (.6-oz.) packet Good Seasons Italian dressing mix Combine ingredients, mixing well. Refrigerate.
From the December 1997 issue.