“Oh my God” were the first words out of my mouth when I answered the phone and Country Music Artist PETE Stringfellow was on the other end! He was calling to say that “Yes” he would be a guest on my ‘Cooking with Laurie’ TV show. That is when my O.M.G. Salad was created…O-orange, M-mustard and G-ginger…this hot bacon dressing has been a hit ever since!!
| Servings |
| 8 people |
| Cook Time |
| 10 minutes |
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“Oh my God” were the first words out of my mouth when I answered the phone and Country Music Artist PETE Stringfellow was on the other end! He was calling to say that “Yes” he would be a guest on my ‘Cooking with Laurie’ TV show. That is when my O.M.G. Salad was created…O-orange, M-mustard and G-ginger…this hot bacon dressing has been a hit ever since!!
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Ingredients
- 12 oz hickory smoked bacon
- 1/2 cup granulated sugar
- 6 TBSP red wine vinegar
- 1 tsp dried mustard
- 1/2 tsp dried ginger
- 1/4 cup orange juice freshly squeezed
- 10 oz baby spinach
- 5 oz baby arugula
- 1 orange zested and sectioned
- 1/2 cup pomegranate arils
- 8 oz blue cheese crumbled
Servings: people
Instructions
- Dice bacon and cook in frying pan over medium to medium-low heat, stirring occasionally, until crispy. Remove bacon from pan and drain on paper towel lined dish. Reserve ½ cup of the bacon fat and return to warm frying pan over low heat. Add sugar, vinegar, mustard, ginger, orange juice and orange zest. Whisk until sugar dissolves. At this point, dressing may be kept in the refrigerator for up to two weeks.
- Toss together spinach and arugula in a large salad bowl. Add orange sections, pomegranate, bacon and blue cheese. Rewarm dressing, if it is necessary, in the microwave until hot. Pour over salad, toss and serve immediately.
Recipe Notes
Feel free to add toasted nuts, about 1 cup, of your choice. Also, substitute pomegranate with 1 cup dried cranberries.
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