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Peace. Love. Ranch.

Florentine Salad

  • Prep Time 15 min
  • Cook Time 0 min
  • Servings 4–6
Florentine Salad
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Florentine Salad
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Ingredients (7)

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (1)

  1. 1
    In a large bowl, toss the lettuce, spinach, mushrooms, onion, and bacon with just enough dressing to coat. Serve garnished with the orange segments.

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Categories (4)

54 Reviews

4.2

recommend 70.4% would recommend this recipe
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
Rated 4 out of 5 by from Versatile Salad This is a good salad that is very tasty & can be used with many main dishes or on it's own for lunch.
Date published: 2014-05-11
Rated 5 out of 5 by from One of our favorites This salad is one of our favorites for lunch or dinner. Sometimes we will use it as a bas and add other ingredients like chicken or crab. It is extremely versatile.
Date published: 2014-01-09
Rated 4 out of 5 by from Yummy Love spinach salads but this is one of my favorites.
Date published: 2014-01-03
Rated 3 out of 5 by from Florentine Salad I am not a great fan of salads that are not "tossed together" into one meal. This one is scattered with leaves, etc., and, therefore, good as far as taste but would be better if combined altogether!
Date published: 2013-12-30
Rated 5 out of 5 by from florentine salad This was a wonderful salad that my family thought I had worked all afternoon on..
Date published: 2013-11-24
Rated 4 out of 5 by from Great recipe. Yummy!!!!!!!!!!!!!1
Date published: 2013-10-26
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