Follow these steps for perfect results
Salad greens
torn
Mandarin oranges
drained
Bacon
crisply cooked, crumbled
Red onion
thinly sliced
Pecan halves
toasted
Balsamic vinaigrette dressing
Prepare salad greens and place in a large bowl.
Drain mandarin oranges or cut fresh oranges into sections.
Cook bacon until crispy, then crumble.
Thinly slice red onion.
Toast pecan halves until golden brown.
Add oranges, bacon, red onion, and toasted pecans to the bowl with salad greens.
Pour balsamic vinaigrette dressing over the salad.
Toss lightly to combine all ingredients.
Expert advice for the best results
Toast pecans in a dry skillet over medium heat for best flavor.
Use freshly squeezed orange juice in the vinaigrette for a brighter flavor.
For a vegetarian option, omit the bacon.
Everything you need to know before you start
5 minutes
Can be made a few hours ahead, but add dressing just before serving.
Arrange salad attractively in a bowl or on individual plates.
Serve as a side dish or light lunch.
Pairs well with grilled chicken or fish.
Light and refreshing to complement the salad.
Discover the story behind this recipe
Commonly served during holidays and gatherings.
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