Ingredients1 h 30 m servings 216 cals
- Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
- Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
- Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.
Per Serving: 216 calories; 8.8 g fat; 30.1 g carbohydrates; 6.7 g protein; 43 mg cholesterol; 370 mg sodium. Full nutrition
ReviewsRead all reviews 18
This recipe is great! It is very retro with the warm dressing but the combo of butter, sugar, and vinegar is delectable! I did not use slivered almonds because I had toasted pecans and that we...
Just made this for the second time in 2 weeks. Fabulous! Didn't change a thing. Didn't add croutons though.
This recipe is very easy & delicious. I may substitute another sweetener for some of the sugar next time I make it; or I may decrease the amount of sugar by 1/3.
Delicious just the way it is, I skipped the cooling step because I was in a hurry and it didn't seem to take away from the product's end result, just make sure its completely dissolved! So go...
This was a great salad. Not hard to make and very tasty. I served it to guests and they were very complimentary of both the salad and dressing. I didn't toss with dressing, because I knew my hus...
Very good salad. The dressing was good, but I think the salad would be just as good with a bottled poppyseed dressing. I used cashews instead of almonds and opted not to use the croutons.
Lots of compliments about the salad. I shared the recipe with my guests that tried it. Very easy to make.