This salad is incredible: orange glazed pecans, fresh mango and crisp bacon tossed with romaine and a light, citrus vinaigrette. This is some serious salad.
Here are your main ingredients. The orange glazed pecans are a delicacy all by themselves. Be careful not to nibble on too many--they're for the salad!
Maple Pecan Salad with Orange Vinaigrette
1 medium head of Romaine lettuce, shredded
2 cups fresh mango, cubed
1 cup Orange Glazed Pecans (recipe below)
6 slices of bacon, cooked and chopped
1/3 cup Orange Vinaigrette Dressing (recipe below)
Toss lettuce, mango, pecans, and bacon in a large salad bowl. Mix in dressing right before serving.
Orange Vinaigrette Dressing
1/8 cup salad oil (I used avocado oil; canola or other mild-flavored oil would work)
1/8 cup fresh orange juice (about 1 medium orange)
1 Tablespoon apple cider vinegar
1 Tablespoon sugar
Whisk together until fully incorporated. Refrigerate until ready to use.
1 cup pecan halves
1 tablespoon butter
2 tablespoons brown sugar
1/2 teaspoon orange zest
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon water
In a small microwave-safe dish, melt butter in microwave (about 20 sec). Stir in remaining ingredients and microwave on high 90 seconds, stirring halfway through. Spread on wax paper to cool.
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