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
- 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
- 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
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