Mandarin Orange & Candied Pecan Salad

This is my mom’s yummy salad that is so easy to make! She made it for my sister’s wedding shower last weekend and I had to share it!

Mandarin Orange & Candied Pecan Salad

  • 2 heads Boston or Bibb lettuce
  • 22 ounce can Mandarin oranges
  • 1 1/2 cups pecans
  • 1/2 cup sugar, plus more if needed

white balsamic dressing:

  • 3/4 cups olive oil
  • 1/3 cup white balsamic vinegar
  • 1 1/2 teaspoons salt
  • pepper to taste (around 1 teaspoon for me)
  • fresh parsley, chopped
  • sugar to taste

To make the candied pecans, heat pecans and 1/4 cup sugar over medium-low heat, stirring often with a wooden spoon. When sugar has melted, add other 1/4 cup. Keep adding sugar until pecans have formed a “crust” of hardened sugar on them. Don’t walk away! Lay them on parchment paper or other nonstick surface to cool.

For the dressing, whisk all ingredients together, adding sugar to taste (if you don’t like it sweet, add a teaspoon or two; if you do, add a lot more).

Break the pecans apart once cooled.

Tear the lettuce into pieces. Drizzle with dressing and toss to coat. Top with drained oranges and candied pecans. Enjoy!

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