ORANGE PECAN SALAD WITH TOASTED PECAN DRESSING

FOR THE TOASTED PECAN DRESSING:
1/4 cup chopped and toasted pecans
2 garlic cloves
2 tablespoons white wine vinegar
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/3 cup olive oil
FOR THE SALAD:
2 small bibb lettuce heads
1/2 pound fresh spinach
2 navel oranges, peeled, sectioned
1/2 medium red onion, thinly sliced and separated into rings
1/2 cup chopped Georgia pecans, toasted

In a food processor or blender, process all dressing ingredients for 1 minute at high speed. Set aside until ready to use.

Tear lettuce and spinach into bite-size pieces; toss with orange sections and onion in large bowl. Drizzle pecan dressing over salad and toss again until all ingredients are lightly coated.

Serve salad on individual serving plates and top each with 1 tablespoon toasted pecans.

Servings: 8
Source: The Georgia Dept. of Agriculture