Tangerine Pecan Salad
2 Tbs Crystal City Lemon Infused Olive Oil
2 Tbs Crystal City Tangerine Balsamic Vinegar
6 Cups (or so) mixed greens
1/4 sweet onion thinly sliced
2 or 3 strips of bacon (optional)
1/4 cup *toasted pecans
1/3 to 1/2 cup feta, gorgonzola or goat cheese, cubed
1 small can Mandarin orange slices, drained
Combine the lemon oil and tangerine vinegar in a small container with a tight cover. Shake vigorously.
Place greens and onions is a salad bowl and toss with about half of the dressing. Top with the remaining ingredients and drizzle with a little more of the dressing. Serve.
*To toast the pecans, place them in a pie pan and bake them in a 325 degree oven until lightly toasted, 5-8 minutes. Be sure they don't burn.
Posted on Tue, June 18, 2013
by Wendy Oppenheim filed under