Romaine and tangelo salad
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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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