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 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.
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."