- 10 cups torn Bibb or Boston lettuce
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup pistachios, coarsely chopped
- 1 cup raisins
- 1/4 cup rice vinegar
- 2 tablespoons canola oil
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground ginger
- In a large salad bowl, combine the lettuce, oranges, pistachios and raisins. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Yield: 16 servings.
Originally published as Pistachio Lettuce Salad in Taste of Home October/November 2006, p37
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