Springtime Spinach Salad

• 3 unpeeled garlic cloves
• 4 bacon strips, diced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 teaspoons ranch salad dressing mix
• 2 teaspoons lemon juice
• 1 teaspoon cider vinegar
• 1/2 teaspoon pepper
• 4 cups torn fresh spinach
• 1/4 cup shredded red cabbage
• 2 medium oranges, peeled and sliced
• 1/2 cup sliced fresh mushrooms
• Sliced onion

1. Pierce garlic cloves with a knife; place in a small baking dish. Bake, uncovered, at 350u0b0 for 20 minutes. Cool. Mash with a fork to remove pulp; discard skins and set pulp aside. In a skillet, cook bacon until crisp. Remove bacon to paper towel to drain; reserve 2 teaspoons drippings. In a bowl, whisk mayonnaise, sour cream and buttermilk. Add salad dressing mix, lemon juice, vinegar, pepper, garlic pulp and reserved bacon drippings; mix well. Cover and refrigerate for at least 30 minutes. Toss spinach and cabbage in a large salad bowl. Add oranges, mushrooms and onion. Sprinkle with bacon. Drizzle with dressing or serve on the side.

garlic, bacon, mayonnaise, sour cream, buttermilk, ranch salad dressing, lemon juice, cider vinegar, pepper, fresh spinach, shredded red cabbage, oranges, mushrooms, onion

Taken from www.tasteofhome.com/recipes/springtime-spinach-salad/ (may not work)