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Orange and honey adds tangy sweetness to salad

August 29, 2010|By SCOTT C. ANDERSON / Special to The Herald-Mail

I found a version of this recipe online and changed it to provide a sweeter note utilizing oranges and pomelos. In addition, I tweaked the dressing by adding seafood seasoning and Yuzu rice vinegar.

Yuzu rice vinegar has a fruity note to it. If you cannot find any, then substitute regular rice wine vinegar and add an additional teaspoon of grated orange zest.

You can add any honey you desire. The more fragrant the honey, the better the roasted nuts will taste.

-Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.




Orange blossom honey-roasted pecans



3/4 cups of shelled pecans

About 1 cup honey

Preheat oven to 325 degrees.

Arrange pecans on sheet pan and drizzle with honey.

Roast until the sugar begins to caramelize on the nuts.

Remove pan from the oven and allow to cool. When cool, remove nuts from pan and set aside.

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Ginger salad dressing



1/2 cup lite mayonnaise

2 teaspoon Splenda

1 teaspoon horseradish

1 teaspoon minced ginger

1/8 teaspoon seafood seasoning

1/4 cup Yuzu Rice vinegar (orange-flavored vinegar)

In a small bowl, whisk together mayonnaise, Splenda, horseradish, ginger, seafood seasoning and vinegar.

Set aside.

Crabby orange salad



2 cups Valencia oranges, peeled and sectioned

1 medium pomelo, peeled and sectioned

4 scallions chopped

1/2 cup bias sliced celery

1/2 cup batonette cut carrots

4 cups Mesclun Mix salad greens, washed

2/3 cup orange blossom honey-roasted pecans (see recipe above)

1 can chow mein noodles (3 ounce, more to taste)

Ginger dressing (see recipe)

8 ounce jumbo lump crabmeat, cleaned

In a large salad bowl, combine oranges, pomelo, scallions, celery and carrots.

Plate the greens in the center of four plates.

Sprinkle with pecans and chow mein noodles. Drizzle on dressing.

Top with crabmeat.

Serve on chilled salad plates

Makes 4 medium-sized salads

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