Follow these steps for perfect results
olive oil
rasberry balsalmic vinegar
sugar
hot sauce
salt
pepper
cinnamon
head romaine
torn into bite-sized pieces
mandarin oranges
drained
strawberries
stemmed and quartered
red onion
sliced
pecans
coarsely chopped toasted
avocado
sliced
Combine olive oil, raspberry balsamic vinegar, sugar, hot sauce, salt, pepper, and cinnamon in a jar.
Shake well until emulsified.
Refrigerate the dressing for at least 2 hours to allow flavors to meld.
Tear romaine lettuce into bite-sized pieces.
Drain mandarin oranges.
Stem and quarter strawberries.
Slice red onion thinly.
Coarsely chop toasted pecans.
Slice avocado.
In a large bowl, combine romaine lettuce, mandarin oranges, strawberries, red onion, pecans, and avocado.
Pour half of the chilled dressing over the salad.
Toss gently but thoroughly to coat all ingredients.
Serve immediately with the remaining dressing on the side.
Expert advice for the best results
For best flavor, use fresh, high-quality ingredients.
Toast pecans lightly for enhanced flavor and crunch.
Adjust the amount of hot sauce to your preference.
Everything you need to know before you start
10 minutes
Dressing can be made ahead and stored in the refrigerator.
Arrange artfully on a chilled plate. Garnish with extra pecans.
Serve as a side dish or light lunch.
Pair with grilled fish or chicken.
Complements the tangy and fruity flavors.
Adds a refreshing touch.
Discover the story behind this recipe
Represents fresh, healthy Californian cuisine.
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