Romaine and tangelo salad

Yield: 1 servings

Measure Ingredient
1 Honey and poppy seed
Dressing
Small inner leaves from 2
Large heads romaine lettuce
(about 30 leaves)
1 cup Peeled tangelo/mandarin
Orange segments
6 tablespoons Pecan halves/sliced
Almonds

Divide romaine leaves equally among 6 individual plates, top equally with tangelos; sprinkle with pecans, pass dressing to spoon over salads.

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