Bacon with pecan nut salad

Recipe from: 4/8/1993 12:00:00 AM
Ingredients 11
Servings 1
Minutes +/- 10 min


Serving Change
  • 1
    heads lettuce (use interesting types like those with curly edges or replace some of the lettuce with
  • 1
    orange, thickly skinned and sliced
  • 1
    onion, thinly sliced
  • 60
    olive oil
  • 250
    rashers bacon, rind removed and chopped
  • 1
    clove garlic, crushed
  • 50
    pecan nuts
  • 50
    orange juice
  • 30
    grape vinegar
  • 5
    Dijon mustard
  • salt and pepper to taste


+/- 10 min
Separate the lettuce into leaves and rinse well. Pat or spin dry and arrange the lettuce leaves, orange slices and onion rings on four side plates or in a pretty glass bowl. Heat 30 ml of the olive oil in a pan and fry the bacon till done. Add the garlic and pecan nuts and stir-fry for about 2 minutes. Add the remaining oil, orange juice and grape vinegar. Add the seasonings and stir well until the dressing is heated through. Pour over the salad and serve immediately. Serves 4.

Read more on: pork

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