Romaine & Tangelo Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
salad dressing, creamy
honey and poppy seed |
* |
| 30 | leaves |
romaine lettuce
from smaller inside part |
*
|
| 1 | cup |
mandarin oranges
or tangelo, peeled |
*
|
| 6 | tablespoon |
pecan halves
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
salad dressing, creamy
honey and poppy seed |
* |
| 3E+1 | leaves |
romaine lettuce
from smaller inside part |
*
|
| 237 | ml |
mandarin oranges
or tangelo, peeled |
*
|
| 9E+1 | ml |
pecan halves
sliced |
|
Directions
Divide romaine leaves equally among 6 individual plates, top equally with tangelos; sprinkle with pecans, pass dressing to spoon over salads.
