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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. 


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