Friday, August 18, 2006

Romaine Salad with Orange Vinaigrette

1/2 package (10 oz.) fresh Romaine lettuce leaves (4 cups)
1/2 cup matchstick carrots
1/2 medium red delicious apple, cut in large chunks
1/2 cup seedless red grapes
1/2 cup mandarin oranges, drained
1/4 cup pecan pieces

1/4 cup sweet orange marmalade
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 teaspoon ground ginger

Place first four salad ingredients in 1 1/2 quart pan; toss gently. Arrange oranges on top of salad mixture. Cover and refrigerate until serving time. Combine all ingredients for Orange Vinaigrette; set aside. Drizzle with Orange Vinaigrette, top with pecans, and toss gently before serving.

Servings: 6-8

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