Recipe: Strawberry Garden Salad with Citrus-Mint Dressing (with spinach, oranges and bacon)

Dear Nancy, I'm so sorry to hear that life has been throwing you some curves. Here's a recipe for you to check out but there isn't any wine in the dressing so its probably not the one you're looking for. I hope someone will have the exact recipe - in the meantime, this one looks yummy and I'll keep looking too! Happy Cooking - Betsy

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STRAWBERRY GARDEN SALAD WITH MINT DRESSING

12 oz. fresh spinach, rinsed, stemmed, washed
1 head iceberg lettuce
1 red onion, sliced thin
1 pint fresh strawberries, hulled and halved
1 to 2 naval oranges, peeled, sliced thin, rind reserved
5 strips bacon, fried crisp and crumbled
Nectarine slices (optional)
Citrus-Mint Dressing (recipe follows)

Tear greens into bite size pieces; combine in salad bowl. Separate onion slices into rings; arrange on greens. Add prepared berry halves and orange slices. Chill well.

AT SERVING TIME:
Sprinkle crumbled bacon over all. Add enough dressing to moisten greens. Toss lightly.

This salad can be arranged on a large white platter with the dressing drizzled over the top and is very spectacular.

CITRUS-MINT DRESSING
Makes 1 3/4 cups

"Do not make this dressing more than a couple of hours ahead and keep it at room temperature or the flavor will be too strong. "

1/2 cup fresh mint leaves, lightly packed
1/4 cup fresh parsley leaves, lightly packed
2 tbsp. orange rind, grated
1 tbsp. lemon rind, grated
1/2 cup oil
1/2 cup white wine vinegar
2 tbsp. sugar

Combine all ingredients for the dressing in a blender or food processor; blend until thoroughly combined (parsley and mint should be well minced). (You can add 1 more tablespoon of sugar and 1/4 cup more vinegar to stretch it out if you wish.)

Makes 12 servings
Source: Community cookbook, unknown title or date