Tested till perfect An Especially Good Green Salad
Photography by Matthew Kimura

An Especially Good Green Salad

Be sure to balance out all the casseroles with a salad or two. Here's one created by the test kitchen especially for a potluck party. The salad is pretty with its two shades of green and made special with the pecans and tangy oranges.


Recipe4 out of 5 based on 20 ratings.
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  • Portion size 8


  • 4 cups 4cupstorn fresh spinach
  • 4 cups 4cupstorn boston lettuce
  • 1/2 cup 1/2cupsliced red onionred onions
  • 1/2 cup 1/2cuptoasted pecan pieces
  • 3 3 orangeoranges


  • 1 tsp 1tspfinely grated orange rind
  • 2 tbsp 2tbsporange juice
  • 1 tbsp 1tbspliquid honey
  • 1 tbsp 1tbspwhite wine vinegar
  • 1 tbsp 1tbspDijon mustard
  • 1/2 tsp 1/2tsppoppy seeds
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspvegetabIe oil
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In large salad bowl, combine spinach, lettuce, onion and pecans. With sharp knife, cut peel and pith off oranges; slice crosswise and add to salad.

Dressing: In small bowl, whisk together orange rind and juice, honey, vinegar, mustard, poppy seeds, salt and pepper; gradually whisk in oil. Pour over salad; toss to coat.

Nutritional Information Per serving: about

cal 128 pro 3g total fat 9g sat. fat 1g
carb 13g fibre 3g chol 0mg sodium 121mg

% RDI:

calcium 6 iron 9 vit A 23 vit C 65
folate 44
This recipe is featured on Cooking 101: Back to basics
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