Orange Pecan Salad With Toasted Pecan Dressing

Recipe Ingredients

2 tablespoons	30ml	Bibb lettuce heads (small)
1/2 lb	227g / 8oz	Fresh spinach
2		Navel oranges - peeled, sectioned
1/2		Red onion - thinly sliced, (medium)
		And separated into rings
1/2 cup	73g / 2.6oz	Chopped Georgia pecans - toasted
		Toasted Pecan Dressing
1/4 cup	36g / 1.3oz	Chopped and toasted pecans
2		Garlic cloves
2 tablespoons	30ml	White wine vinegar
1/4 teaspoon	1.3ml	Tabasco sauce
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Soy sauce
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Dry mustard
1/3 cup	78ml	Olive oil

Recipe Instructions

In a food processor or blender, process all dressing ingredients for 1 minute at high speed. Set aside until ready to use.

Tear lettuce and spinach into bite-size pieces; toss with orange sections and onion in large bowl. Drizzle pecan dressing over salad and toss again until all ingredients are lightly coated. Serve salad on individual serving plates and top each with 1 tablespoon toasted pecans.

Content per Serving:

calories .. 189 protein .. 2.7x g total fat .. 16.7 g

carbohydrates .. 9.9 g dietary fiber .. 2.9 g sodium .. 142 mg

cholesterol .. 0 mg calcium .. 61 mg iron .. 1.3 mg

Source:
GEORGIA PECANS: NATURAL, DELICIOUS AND VERSATILE by The Georgia Dept. of Agriculture - (cookbooklet by mail) - For a free copy, send your name and address to: - Pecan Recipes, Georgia Dept. of Agriculture, 328 Agriculture Bldg., Capitol Square, Dept. CD, Atlanta, GA 30334 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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