Florentine Salad

22 Reviews
  • Prep 25 m
  • Cook 0 m
  • Total 25 m
Servings: 4–6


  • ½ cup Hidden Valley® Original Ranch® Dressing
  • ¼ cup crisp-cooked, crumbled bacon
  • 1 can (11 ounces) mandarin oranges drained
  • 1 cup sliced, fresh mushrooms
  • 4 cups torn Romaine lettuce rinsed, dried
  • 4 cups torn spinach leaves rinsed, dried


  1. 1. In a large bowl, add the lettuces, mushrooms, onion, and bacon and toss with just enough dressing to coat. Serve garnished with the orange segments.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Florentine Salad is rated 3.7 out of 5 by 22.
Rated 5 out of 5 by from great salad this was a great salad. I am going to ply with it a bit ,try adding grilled chicken.Maybe delete oranges and add hard boiled egg . yummy
Date published: 2017-07-29
Rated 5 out of 5 by from Healthy and Satisfying! I made this salad as a side dish to Fettuccine Alfredo, and it was a perfect pairing! I top this pasta dish with a generous sprinkling of crisp bacon bits as well, so the bacon in the salad was a wonderful complement. It's a big salad, and we had the leftovers for lunch the next day. This salad is versatile (top with grilled chicken or steak for a hearty lunch or supper), and I will make the recipe again and again.
Date published: 2014-05-29
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