Orange and Pecan Salad with Red Onion Dressing

For side dish, Michelle prepared an Orange and Pecan Salad with Red Onion Dressing at the South Arm Seniors Kitchen.

You can make the dressing ahead of time and keep in the fridge for up to 2 weeks. You can use fresh oranges, canned oranges or mandarin oranges in this salad. Other fruits like strawberries and kiwis can also be used.

We like that we can taste the onions in the dressing and yet there is no chunks of onions to bite into.

Ingredients

• 2 heads of romaine lettuce, washed and chopped, pat dried or spin dry using a salad spinner
• 2 oranges, sliced into sections
• 1 cup pecans (candied or toasted)

Dressing

• 2 tablespoons vinegar
• 1/4 cup sugar
• 1/2 cup vegetable oil
• 1/2 teaspoon salt
• 1/4 small red onion, chopped
• 1/2 teaspoon dry mustard or dijon mustard
• 1 tablespoon water

Source: via Michelle Li

Serve 8 to 10

Instructions

To make the candied pecan, melt 2 tablespoons of butter with 2 tablespoons of brown sugar in a medium frying pan on medium heat. Add pecans and stir to coat the pecans with the sugar mixture.Line a baking sheet with aluminium foil or parchment paper and spread the pecans in a single layer. Let cool  and set in the refrigerator.

Combine all the dressing ingredients in a blender or blend with a hand blender until smooth. It’s amazing how the onions turn the dressing pink.

Mix romaine, oranges and pecans in a large bowl.

Drizzle with the dressing and toss to mix well just before serving. Serve immediately.

• Community Kitchen
• Pecan
• Recipe
• Salad