Pecan Mandarin Salad Recipe
- 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
- 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.
1 cup: 150 calories, 7g fat (1g saturated fat), 5mg cholesterol, 23mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 3g protein
Reviews for Pecan Mandarin Salad
"I prepared this salad last night with only very minor changes. I chopped the cucumbers instead of slicing them because they do not set well with my husband. I was very disappointed in the dressing. It was extremely bland. I will change the dressing the next time I prepare this dish. I see lots of possibilities with this salad. I recommend this recipe (with changes in the dressing) as a Volunteer Field Editor for Taste of Home."