It's Spring and Salad Time at the Suite!

I am going to publish a few recipes for yummy salads. It's that time of the year again, where salads provide a wholesome yet lighter side of eating. Fresh veggies we know are so healthy, and good for our bodies, and who says we have to be traditional, we can add fresh fruit to our salads, and give our tongues a surprise! So let's eat up and enjoy!

These recipes are courtesy of Epicurious!

WARM ORANGE AND MUSHROOM SPINACH SALAD

Add the grated peel from half an orange to the dressing if you want a more intense orange flavor in the salad.

Dressing

8 ounces sliced bacon, cut into 1-inch pieces
3/4 cup fresh orange juice
1/4 cup plus 2 tablespoons minced shallots
1/4 cup olive oil
1/4 cup balsamic vinegar or red wine vinegar

Salad
4 oranges, peeled, white pith removed
10 ounces spinach, stems trimmed
1 medium head radicchio

6 ounces fresh shiitake mushrooms, stemmed, sliced
6 ounces fresh oyster mushrooms
1/2 cup (generous) toasted hazelnuts, coarsely chopped
1 3 1/2-ounce package enoki mushrooms (optional)

For Dressing:

Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings and reserve. Combine 1/4 cup reserved drippings with remaining ingredients in small bowl. Season to taste with salt and pepper.

For Salad:

Working over small bowl and using small sharp knife, cut between membranes of oranges to release segments; add to bowl. Tear spinach and radicchio into bite-size pieces and place in large bowl. (Can be prepared 1 day ahead. Cover dressing, orange segments, greens and reserved bacon drippings separately and refrigerate.)

Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy large skillet over medium-high heat. Add shiitake mushrooms and sauté 1 minute. Add oyster mushrooms and season with salt and pepper. Sauté until golden brown, about 2 minutes. Add mushrooms to greens and toss. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.

Serves 4 to 6.
Bon Appétit
March 1992

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