- 2 oranges, peeled and sectioned or 1 can (11 ounces) mandarin oranges, drained
- 1 small bunch leaf lettuce, torn
- 1/4 cup pecan halves, toasted
- 1/2 cup peach yogurt
- 3 tablespoons mayonnaise
- Toss oranges, lettuce and pecans in a large salad bowl; set aside. Combine yogurt and mayonnaise; pour over salad just before serving. Yield: 4 servings.
Originally published as Orange Pecan Salad in Country Woman May/June 1997, p37
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