Recipe: Mushroom, Almond & Orange Salad


  • 3 oz. slivered almonds
  • 4 slices bacon, diced
  • 1 tablespoon olive oil for frying
  • 2 oranges, peeled and segmented
  • 5 oz. baby spinach leaves
  • 4 large mushrooms, sliced
  • 3 oz.mushroom_orange_almond_salad Swiss Cheese, grated
  • 1 tablespoon olive oil for dressing
  • 2 teaspoons red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon grainy mustard
  • Salt & pepper to taste


  1. Heat up a large non-stick frypan.
  2. Dry fry the slivered almonds (no oil) for a couple of minutes over a high heat until nicely toasted. Remove and set aside.
  3. In the same frypan, add a tablespoon of oil and then fry the bacon until crisp. Remove and set aside.
  4. In the same frypan, add the orange segments and fry lightly on either side. Remove and set aside.
  5. In a serving bowl, add spinach leaves and top with mushrooms, orange, bacon, almonds and cheese.
  6. Make a dressing by whisking olive oil, red wine vinegar, honey, mustard and salt & pepper. Drizzle over salad and serve immediately.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Recipe and Photo: AmazingAlmonds on flickr / CC BY

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