Wilted Spinach Salad With Cashews
|Vinegar||1⁄4 Cup (4 tbs)|
|Dried tarragon||1⁄8 Teaspoon|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Red onion||1 Small, thinly sliced|
|Spinach leaves||8 Cup (128 tbs), torn (1 Package)|
|Oranges||2 Medium, peeled and sliced|
|Cashews||1⁄3 Cup (5.33 tbs), broken|
In 3-quart casserole, snip bacon into 1 inch pieces.
Cover with paper towel.
Microwave at HIGH (10) 2 to 3 minutes, until crisp.
With slotted spoon, place bacon on paper towels to drain.
To bacon drippings add vinegar, sugar, salt, pepper and tarragon.
Microwave at HIGH (10) 2 to 3 minutes until mixture boils.
Stir in celery and onion.
Gradually add spinach to hot dressing, tossing to coat each piece.
Add crumbled bacon, orange segments and cashews.
Toss again lightly