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Bacon with pecan nut salad

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


  • 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


+/- 5 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.

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