Romaine with Oranges & Pecans

Photo by Vickie C.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 1/2

    c. canola oil

  • 1/4

    c. vinegar

  • 1/2

    sm red onion, chopped

  • 1/4

    tsp dry mustard

  • 1/4

    c. sugar

  • 1/2

    tsp salt

  • 1/2

    tbs water

  • 1

    heads romaine lettuce, washed & torn into bite size pieces

  • 3/4

    c. pecans

  • 1/2 - 1

    can mandarin oranges

Directions

Combine vinegar, oil, sugar, salt, onion, mustard and water in blender. Blend until well mixed. Keep fridge until ready to toss. salad. Toast pecans.To toast pecans, put them on a baking sheet lightly spritz with cooking. Toast them in 350° oven just until they become aromatic, about 5 minutes. Cool. Combine lettuce, oranges and pecans in a large salad bowl. Shake dressing well, pour over salad and toss gently.

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