 |
Pecan Mandarin Salad
|
 |
2-1/2 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
1/3 cup sliced cucumber
1/4 cup coarsely chopped pecans, toasted
1/4 cup evaporated milk
2 tablespoons sugar
1 tablespoon red wine vinegar or cider vinegar
1/8 teaspoon pepper
In a bowl, combine the romaine, oranges, cucumber and pecans. In a jar with a
tight-fitting lid, combine the milk, sugar, vinegar and pepper; shake well. Pour
over salad and toss to coat.
Yield: 4 servings.
|
Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |