Pecan Mandarin Salad
Total TimePrep/Total Time: 10 min.
- 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.
Nutrition Facts1 cup: 150 calories, 7g fat (1g saturated fat), 5mg cholesterol, 23mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 3g protein.
Jul 28, 2014
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 somewhat 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.
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