{"id":747,"date":"2018-12-02T07:36:52","date_gmt":"2018-12-02T14:36:52","guid":{"rendered":"http:\/\/olivereats.ca\/?p=747"},"modified":"2018-12-02T07:36:53","modified_gmt":"2018-12-02T14:36:53","slug":"romaine-with-oranges-and-pecans","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2018\/12\/02\/romaine-with-oranges-and-pecans\/","title":{"rendered":"Romaine with Oranges and Pecans"},"content":{"rendered":"<p>Bright and light!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>Romaine lettuce (or other leafy greens)<\/li>\n<li>3\/4 c of pecans, toasted lightly in a frying pan or in the oven<\/li>\n<li>2 oranges, sliced or in segments<\/li>\n<li>1\/4 c white vinegar<\/li>\n<li>1\/2 c or less of white sugar<\/li>\n<li>1 c vegetable oil<\/li>\n<li>1 tsp salt<\/li>\n<li>1\/3 c red onion, chopped fine<\/li>\n<li>1 tsp dry mustard<\/li>\n<li>2 tbsp water<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Combine vinegar, sugar, oil, salt, onion, mustard, and water in a blender.\u00a0 Blend until well mixed.\u00a0 Make ahead and refrigerate until ready to toss the salad.\u00a0 This usually makes more dressing than you need so save the rest for salad the next day or for dipping fruit in.<\/li>\n<li>\u00a0Put romaine in a bowl and add enough dressing to lightly coated the romaine.\u00a0 Toss well.\u00a0 Add orange segments for final toss.\u00a0 Sprinkle pecans on top and serve.<\/li>\n<li><\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to Best of Bridge cook books.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bright and light! Thanks to Best of Bridge cook books.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7],"tags":[],"class_list":["post-747","post","type-post","status-publish","format-standard","hentry","category-salad"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-c3","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/747"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=747"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/747\/revisions"}],"predecessor-version":[{"id":748,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/747\/revisions\/748"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}