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Pecan Mandarin Salad Recipe
Pecan Mandarin Salad Recipe photo by Taste of Home

Pecan Mandarin Salad Recipe

Publisher Photo
Pecans and canned mandarin oranges give this salad the color, crunch and sweetness needed to convince the children to eat their greens. Our young son, Cole, has more than enough energy to shake up the refreshing dressing for me.—Patricia Richrdson, Verona, Ontario
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 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
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 150 calories, 7 g fat (1 g saturated fat), 5 mg cholesterol, 23 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. 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.
Originally published as Pecan Mandarin Salad in Country Woman September/October 2002, p36

Nutritional Facts

1 serving (1 cup) equals 150 calories, 7 g fat (1 g saturated fat), 5 mg cholesterol, 23 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein.

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