Ingredients
1 small head romaine lettuce (or any salad greens you prefer)
1/2 bag spinach (10 oz)
3 lg. oranges
1 c. pecan halves, toasted
1/2 c. sliced red onion
Directions
Wash and dry romaine and spinach. Tear greens into bite-sized pieces. Place in large salad bowl.
Using a sharp knife, cut away peel and pith from oranges. Cut oranges into 1/8 in. thick slices. Add to greens along with pecans and onion slices. This salad may be prepared up to this point and refrigerated (covered) up to 24 hours.
Dress with Pecan Garlic Dressing (see below) just before serving.
(NOTE: Although delicious as described, any combination of additional salad vegetable can be added. I routinely add grilled or steamed asparagus, tomatoes, mushrooms, steamed green beans, red pepper and/or cucumber. For Christmas, I substitute the orange slices with fresh mandarin sections.)
Wash and dry romaine and spinach. Tear greens into bite-sized pieces. Place in large salad bowl.
Using a sharp knife, cut away peel and pith from oranges. Cut oranges into 1/8 in. thick slices. Add to greens along with pecans and onion slices. This salad may be prepared up to this point and refrigerate (covered) up to 24 hours.
Dress with Pecan Garlic Dressing (see below) just before serving.
NOTE: Although delicious as described, any combination of additional salad vegetable can be added. I routinely add grilled or steamed asparagus, tomatoes, mushrooms, steamed green beans, red pepper and/or cucumber. For Christmas, I substitute the orange slices with fresh mandarin sections.
Pecan-Garlic Dressing
Ingredients
1/2 c. olive oil
1/4 c. white wine vinegar
2 T pecan halves, toasted
1 clove of garlic, minced
Directions
Blender method: Combine oil, vinegar, pecans garlic and salt and pepper to taste. Process until emulsified (well-blended and creamy).
Jar Method: Chop pecans finely. Add pecans and remaining ingredients to small jar and shake vigorously until emulsified (well-blended and creamy).
Dressing may be made up to one week ahead and refrigerated in covered jar. Bring to room temperature and shaken vigorously until creamy if contents have separated.
1 small head romaine lettuce (or any salad greens you prefer)
1/2 bag spinach (10 oz)
3 lg. oranges
1 c. pecan halves, toasted
1/2 c. sliced red onion
Directions
Wash and dry romaine and spinach. Tear greens into bite-sized pieces. Place in large salad bowl.
Using a sharp knife, cut away peel and pith from oranges. Cut oranges into 1/8 in. thick slices. Add to greens along with pecans and onion slices. This salad may be prepared up to this point and refrigerated (covered) up to 24 hours.
Dress with Pecan Garlic Dressing (see below) just before serving.
(NOTE: Although delicious as described, any combination of additional salad vegetable can be added. I routinely add grilled or steamed asparagus, tomatoes, mushrooms, steamed green beans, red pepper and/or cucumber. For Christmas, I substitute the orange slices with fresh mandarin sections.)
Wash and dry romaine and spinach. Tear greens into bite-sized pieces. Place in large salad bowl.
Using a sharp knife, cut away peel and pith from oranges. Cut oranges into 1/8 in. thick slices. Add to greens along with pecans and onion slices. This salad may be prepared up to this point and refrigerate (covered) up to 24 hours.
Dress with Pecan Garlic Dressing (see below) just before serving.
NOTE: Although delicious as described, any combination of additional salad vegetable can be added. I routinely add grilled or steamed asparagus, tomatoes, mushrooms, steamed green beans, red pepper and/or cucumber. For Christmas, I substitute the orange slices with fresh mandarin sections.
Pecan-Garlic Dressing
Ingredients
1/2 c. olive oil
1/4 c. white wine vinegar
2 T pecan halves, toasted
1 clove of garlic, minced
Directions
Blender method: Combine oil, vinegar, pecans garlic and salt and pepper to taste. Process until emulsified (well-blended and creamy).
Jar Method: Chop pecans finely. Add pecans and remaining ingredients to small jar and shake vigorously until emulsified (well-blended and creamy).
Dressing may be made up to one week ahead and refrigerated in covered jar. Bring to room temperature and shaken vigorously until creamy if contents have separated.
