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Orange Radish Salad With Bacon-Roasted Pecans

By Drool-Worthy
Contributed by Sarah Mason
Nutrition per serving    (USDA % daily values)
CAL
659
FAT
182%
CHOL
17%
SOD
48%
Uploaded by: Drool-Worthy

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Ingredients for 2 servings

1 orange, peeled, sliced

1 orange, juiced

4 cups romaine lettuce

4 radishes, thinly sliced

1/2 cup pecans

4 slices bacon

2 tablespoons olive oil

2 teaspoons white balsamic vinegar

1/4 teaspoon salt

Preparation

1.

Heat a skillet over medium heat. Cook bacon according to package directions. Remove bacon from the pan and chop. Add pecans to the pan with the reserved bacon grease; cook, stirring often, for 4 minutes or until fragrant and lightly toasted.

2.

To make the dressing, whisk together the juice of one orange, olive oil, salt and white balsamic in a small bowl.

3.

Assemble salads by dividing the romaine, radishes, toasted pecans, bacon and orange segments between two salad bowls. Drizzle with dressing.

View instructions at
Drool-Worthy

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