4 oranges, small 1 cabbage head, small ½ cup pecans, chopped ¾ cup mayonnaise 1 tablespoon lemon juice 1 tablespoon sugar ½ teaspoon salt
Peel oranges and cut into small pieces. Shred cabbage. Combine cabbage, orange pieces and pecans. Mix remaining ingredients together, pour over slaw and toss lightly. Cover and refrigerate 20-30 minutes before serving.
Pecan Spring Salad
Makes 6 servings Preparation Time: 15 minutes
6 cups green salad 1-1/2 cups canned mandarin oranges, drained 1-1/2 cups pecans, chopped 6 green onions, chopped 7 ounces Feta cheese 8 tablespoons vinaigrette dressing (can be flavored such as raspberry)
Mix together all ingredients except vinaigrette. Add vinaigrette just before serving.
Pecan Banana Bread
1¾ c. whole wheat flour ½ c. maple syrup 1 T. baking powder ¼ t. baking soda ½ c. butter 2 ripe bananas (mashed) ½ c. pecans (coarsely chopped) 1 T. grated lemon peel 2 eggs (slightly beaten)
Preheat oven to 350 degrees. In a bowl, mix first four ingredients with fork. Use knife to cut in butter until mixture has crumbly appearance. With fork, stir bananas, pecans, lemon peel and eggs into flour mixture until flour is just moistened. Spoon batter into lightly greased 9x5” loaf pan. Bake at 350 degrees for 40-50 minutes or until inserted knife comes out clean. Cool at least 10 minutes before slicing and serving.
