Mandarin Orange Salad with poppy Seed Dressing and Orange Pecans

If you need a shortcut, purchase hearts of romaine salad mix in the bag, already cut up, but be sure to rinse it even if it says it is ready to use. This will brighten and freshen up the salad mix. Use the small can of oranges for 2 servings and the larger can for 4 servings in this salad recipe. Make salad dressing and orange pecans in advance of serving and be ready to assemble at serving time.

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Name: Mandarin Orange Salad with poppy Seed Dressing and Orange Pecans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Salad:; Hearts Romaine lettuce; 1 can mandarin oranges drained; 1 rib celery diced; 2 green onions green tops only, chopped; Poppy Seed Dressing:; 2/3 cup vegetable or canola oil; 1/2 cup sugar; 1/4 cup apple cider vinegar; 1 teaspoon salt; 1 tablespoon poppy seeds; Orange Pecans:; 1 tablespoon orange zest; 1/4 cup fresh orange juice; 1 cup sugar; 4 cups pecans

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INGREDIENTS

Salad:
Hearts Romaine lettuce
1 can mandarin oranges ; drained
1 rib celery ; diced
2 green onions ; green tops only, chopped
Poppy Seed Dressing:
2/3 cup vegetable or canola oil
1/2 cup sugar
1/4 cup apple cider vinegar
1 teaspoon salt
1 tablespoon poppy seeds
Orange Pecans:
1 tablespoon orange zest
1/4 cup fresh orange juice
1 cup sugar
4 cups pecans

Recipe

INSTRUCTIONS

To assemble the salad, add to the romaine the drained oranges, celery and green onion tops. Toss with salad dressing just before serving. The dressing wilts the lettuce, so don't put it on until you are ready to serve. Then top with orange pecans, recipe follows.

Poppy Seed Dressing: Whisk all together and refrigerate. Pour over salad and toss to coat garnishing with the orange pecans.

Orange Pecans: In a small saucepan, mix together the zest, juice and sugar. Stir in the pecans. Cook over medium heat until the mixture crystallizes on the pecans and all liquid is absorbed into the nuts. Cool on the counter top or parchment paper. Garnish Mandarin Orange Salad with the pecans. If cooking for 2, cut the pecans to 1 or 2 cups, but keep the other ingredients in the same amount. This salad is also good served with steak or chicken. It is a favorite standby for company. The pecans freeze well after they are coated. You will want them on hand to add to other recipes or just snack on. Be sure you don't eat them all before you serve the salad.

NOTES

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Mandarin Orange Salad with poppy Seed Dressing and Orange Pecans

Salad:
 Hearts Romaine lettuce
1 can mandarin oranges drained
1 rib celery diced
2 green onions green tops only, chopped
 Poppy Seed Dressing:
2/3 cup vegetable or canola oil
1/2 cup sugar
1/4 cup apple cider vinegar
1 teaspoon salt
1 tablespoon poppy seeds
 Orange Pecans:
1 tablespoon orange zest
1/4 cup fresh orange juice
1 cup sugar
4 cups pecans

Salad:   Cut up romaine in bite size pieces. Place in a colander and rinse with cold water. Place a paper towel in your serving dish. Put the romaine on the paper towel. Cover with a damp paper towel and refrigerate. Remove both paper towels before serving. If using purchased salad mix, be sure to rinse and freshen with cold water before serving.
 To assemble the salad, add to the romaine the drained oranges, celery and green onion tops. Toss with salad dressing just before serving. The dressing wilts the lettuce, so don't put it on until you are ready to serve. Then top with orange pecans, recipe follows.

Poppy Seed Dressing:  Whisk all together and refrigerate. Pour over salad and toss to coat garnishing with the orange pecans.

Orange Pecans:  In a small saucepan, mix together the zest, juice and sugar. Stir in the pecans. Cook over medium heat until the mixture crystallizes on the pecans and all liquid is absorbed into the nuts. Cool on the counter top or parchment paper. Garnish Mandarin Orange Salad with the pecans. If cooking for 2, cut the pecans to 1 or 2 cups, but keep the other ingredients in the same amount.   This salad is also good served with steak or chicken. It is a favorite standby for company. The pecans freeze well after they are coated. You will want them on hand to add to other recipes or just snack on.  Be sure you don't eat them all before you serve the salad.

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Nutrition

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Serving Size: 1 Recipe (1061g)
Recipe Makes: 1 Serving

Calories: 3851
Calories from Fat: 3570 (93%)

Amt Per Serving		% DV

	Total Fat 396.7g	529 %
	Saturated Fat 54.1g	270 %
	Monounsaturated Fat 209.5g
	Polyunsanturated Fat 113.4g
Cholesterol 80.6mg		25 %
Sodium 84598.5mg		2917 %
Potassium 2302.9mg		61 %
Total Carbohydrate 84.8g		25 %
	Dietary Fiber 48.2g	193 %
	Sugars, other 36.6g
Protein 43.5g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3851

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