Romaine with Oranges and Pecans

An oldie but goodie!!


  • 2 heads of romaine lettuce, bite size pieces
  • 1 c pecan halves – toasted
  • 1 large navel orange, peeled, seeded and chopped OR 2 tins of mandarin orange segments, drained
  • 1/4 c vinegar
  • 1/2 c sugar
  • 3/4 c vegetable oil
  • 1 tsp salt (or slightly more)
  • 1/2 c – 3/4 c chopped red onion
  • 1 tsp dry mustard
  • 2 tbsp water


  • Place lettuce and oranges in large salad bowl and keep chilled till ready to serve.
  • In blender add vinegar, sugar, oil, salt, onion, mustard, and water.  Blend till smooth.
  • Refrigerate until ready to serve.
  • When ready to serve, toss salad with enough dressing to lightly coat romaine.  You will have lots of dressing left over to use with fresh fruit or another salad.
  • Top with pecans and serve.
  • Enjoy

Thanks to https://Best of Bridge cook book series

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