Romaine Pecan Salad
Ingredients
- 2 Heads romaine lettuce, tear into bite size pieces,
2
- 175 mL Pecan halves, toasted, 3/4 cups
- 2 oranges, peeled, sliced, 2
- 60 mL Vinegar, 1/4 cup
- 125 mL Granulated sugar, 1/2 cup
- 250 mL Canola oil, 1 cup
- 1/2 small red onion, 1/2
- 5 mL Salt, 1 tsp
- 5 mL Dry mustard, 1 tsp
- 30 mL Water, 2 Tbsp.
Instructions
- Place lettuce, pecans and oranges in salad bowl.
- Combine vinegar, sugar, canola oil small red onion,
salt, mustard and water in blender or food processor. Blend until
the dressing forms a creamy white consistency. Pour 1/2 of the salad
dressing on the salad. Save the remainder in the refrigerator for
up to three days for another salad or use as a dip.
- Yield: 12 servings.
Recipe courtesy CanolaInfo
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