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Mandarin Mixed Green Salad Ingredients For the vinaigrette (makes enough for 2 salads) 3 tablespoons (45ml) sherry vinegar * 2 tablespoons (30ml) freshly squeezed orange or mandarin juice 2 tablespoons (24g) sugar 2 tablespoons minced shallots 1 teaspoon dry mustard 2 teaspoons (10ml) extra virgin olive oil teaspoon salt For the salad 5 cups (about 5 ounces or 4 large handfuls) mix of lettuces (For a colorful mix of soft and crisp, I like butter and romaine and sometimes add some spinach) 1 lightly rounded cup orange sections (about 2-3 clementines/satsumas, 1 large orange, or 1 (11-ounce can) mandarin oranges, well drained) 1 small or a large avocado, chopped cup thinly sliced red onion cup (1 ounce) crumbled feta cheese Optional : cup toasted or salted pistachios, chopped or slivered almonds, or nuts/seeds of choice Instructions To prepare the vinaigrette , combine the sherry vinegar through salt in a small bowl or jar

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STEP 2 Cook bacon pieces in 8-inch skillet over medium-high heat until crisp