Ingredients Jump to Instructions ↓

  1. 3 unpeeled garlic cloves

  2. 4 bacon strips, diced

  3. 1/2 cup mayonnaise

  4. 1/2 cup BREAKSTONE'S® Sour Cream

  5. 1/2 cup buttermilk

  6. 2 teaspoons ranch salad dressing mix

  7. 2 teaspoons lemon juice

  8. 1 teaspoon cider vinegar

  9. 1/2 teaspoon pepper

  10. 4 cups torn fresh spinach

  11. 1/4 cup shredded red cabbage

  12. 2 medium oranges, peeled and sliced

  13. 1/2 cup sliced fresh mushrooms Sliced onion

Instructions Jump to Ingredients ↑

  1. Pierce garlic cloves with a knife; place in a small baking dish. Bake, uncovered, at 350° for 20 minutes. Cool. Mash with a fork to remove pulp; discard skins and set pulp aside. In a skillet, cook bacon until crisp. Remove bacon to paper towel to drain; reserve 2 teaspoons drippings. In a bowl, whisk mayonnaise, sour cream and buttermilk. Add salad dressing mix, lemon juice, vinegar, pepper, garlic pulp and reserved bacon drippings; mix well. Cover and refrigerate for at least 30 minutes. Toss spinach and cabbage in a large salad bowl. Add oranges, mushrooms and onion. Sprinkle with bacon. Drizzle with dressing or serve on the side. Yield: 6 servings.


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