Mom's Cookin': Fruited Spinach Salad

1 can (11 oz) mandarine oranges
1/4 c. olive or vegetable oil
3 T. raspberry jam
1 T. red wine vinegar
1 pkg (10 oz) fresh spinach, torn
1 red apple, chopped
1 c. pecans, toasted and chopped

Drain oranges, reserving 1/2 c. juice. In a jar with a tight-fitting lid, combine oil, jam, vinegar and reserved juice; shake well. In a large salad bowl, toss oranges, spinach, apple and pecans. Serve with the dressing.
Serves 6-8

Spinach Salad

This is one of the items on our Easter menu:

Spinach Salad

This salad is one my Aunt Melanie made for all our family gatherings. I love how it tastes and the memories it provides.

2- 1 lb. fresh spinach
8 slices of bacon- fried crisped and crumbled
4 hard boiled eggs, sliced
3 or 4 chopped green onions
1-5 oz. can sliced water chestnuts, drained
alternative, 1-16 oz. can bean sprouts, drained

Dressing:
1 cup salad oil
1 cup vinegar
3/4 cup sugar
1/3 cup ketchup
2 tsp. salt

I like to use Olive Oil, and I don't pour the dressing on until just before serving. This is a large salad. If you cut the salad recipe in half, be sure to cut the dressing in half too.