Red Leaf Salad witih Toasted Pecans

by Anne Papina on November 5, 2001

Red Leaf Salad witih Toasted Pecans
Prep time
Total time
Recipe type: Salad
Serves: 4
  • 1 head red leaf lettuce, rinsed and dried
  • ½ cup pecans, toasted and coarsely chopped
  • 1 can water-packed mandarin oranges, drained
  • 1 avocado, peeled and sliced
  • Champagne Vinaigrette:
  • 6 teaspoons champagne vinegar
  • 1 shallot, finely chopped
  • Salt and Pepper
  • 5 tablespoons extra virgin olive oil
  1. Combine vinegar, shallot, salt, and pepper in a small bowl. Whisk in olive oil. Taste and set aside.
  2. Tear lettuce leaves into bite sized pieces and put into a medium-sized salad bowl. Add pecans, oranges, and avocado.
  3. Whisk dressing one more time and pour over salad. Toss salad and serve immediately.


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