This is a deliciously different summer salad just for two. You’ll want to try the light curry-orange dressing! —Barbara Robbins, Chandler, Arizona Beach, Florida Delray Beach
Ingredients
- 2 cups spring mix salad greens
- 1 medium carrot, shredded
- 8 pecan halves, chopped
- curry citrus dressing:
- 2 tablespoons orange juice
- 2 teaspoons canola oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon curry powder
- Dash salt
- Dash pepper
Directions
- In a bowl, combine the salad greens, carrot and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat.
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