2-1/2 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
1/3 cup sliced cucumber
1/4 cup coarsely chopped pecans, toasted
1/4 cup evaporated milk
2 tablespoons sugar
1 tablespoon red wine vinegar or cider vinegar
1/8 teaspoon pepper
In a bowl, combine the romaine, oranges, cucumber and pecans. In a jar with a tight-fitting lid, combine the milk, sugar, vinegar and pepper; shake well. Pour over salad and toss to coat.
Yield: 4 servings.
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