Orange, Bacon and Pecan Salad

I have become the “salad girl” in my bible study group (and many other circles, for that matter) , so that’s what I usually contribute to our annual pot luck gathering. I’ve added feta and avocado to this year’s Orange, Bacon & Pecan salad and swapped out the sliced red onion for green onions. Actually, that’s the beauty of salads – they’re not highly scientific and you can customize them to your hearts content. Since many holiday tables groan with offerings that are typically rich and full of calories, it’s nice to have salad to balance things out. Eating strategy – heap a third to a half of your plate with salad and take just a dab or small piece of the other offerings. As I am fond of saying, you can be bad in a small way, and still not bust the scale!

Orange, Bacon and Pecan Salad

This salad is chock full of goodies - Mandarin oranges, bacon, toasted pecans and avocados and tossed with a delightful citrus vinaigrette

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Salad

Ingredients Method

Ingredients

  

Salad

• 1 bag 10 ounce mixed salad greens - I prefer the baby lettuces, but use whatever you like
• 2 cans 11 ounce each Mandarin oranges, drained
• 1/2 cup cooked chopped bacon
• 1 cup sliced red onion or 2-3 tablespoons thinly sliced green onion (green part only)
• 1/2 cup feta cheese
• 1 avocado thinly sliced

Dressing

• 1/4 cup white balsamic pear infused vinegar I use the Alessi brand, but you can use whatever brand of fruit flavored balsamic vinegar you'd like
• 1/4 cup freshly squeezed orange juice
• 1/4 cup extra virgin olive oil don't use light
• 1 1/2 teaspoon Dijon mustard
• 1/8 teaspoon salt
• a few grinds of freshly ground black pepper

Method

 

1. Combine salad dressing ingredients in a jar and shake to combine. (This can be made days in advance. Bring to room temperature before using Note - this dressing recipe makes more than you'll need for this quantity of salad, but the leftovers will keep for weeks in the fridge.)
2. Toss mixed greens in a bowl with desired amount of dressing.
3. Place salad in a serving bowl or plate salad on individual plates, if desired.
4. Top with oranges, bacon, onions, avocado and feta. Drizzle with a small additional amount of dressing to coat toppings. Enjoy!