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Nancy Schmelter's OTO L'Orange Dressing and Salad


Top off a salad rich with leafy greens, vegetables, fruits, and nuts with a surprising burst of tangy orange dressing.

Yield: serves 4 – 6



Preheat oven to 350°.

Sauté pecans in butter and olive oil, then add salt and bake for 12-15 minutes, taking care not to scorch the nuts. (Store-bought salted, roasted pecans can also be used.) Set aside.

Vigorously mix the dressing ingredients together. Toss gently with the salad ingredients and sprinkle pecans on top just before serving.

Leftover dressing can be kept in the refrigerator for 3-4 days. It also tastes excellent served with grilled chicken breasts.