Romaine with Oranges and Pecans
alt.cooking-chien/Betty Bardswich (1999)

2 heads romaine
3/4 to 1 cup pecan halves, toasted
2 cups mandarin oranges (canned)
Dressing
1/4 cup vinegar
1/2 cup sugar
1 cup oil
1 tsp. salt
1/2 small red onion, chopped
1 tsp. dry mustard
2 tbsp. juice from mandarins

Blend dressing in food processor, adding oil last (Add slowly as it thickens). Dressing can be made ahead of time and refrigerated