Sanibel Summer Salad

Citrus Vinaigrette – Yields about 1 3/4 cups

  • ½ cup pecan pieces
  • 1 orange
  • 2 teaspoons lime juice
  • 2 teaspoons lemon juice
  • ¾ teaspoon dry mustard
  • 1/3 cup apple cider vinegar
  • 1 cup soybean oil
  • ¼ teaspoon salt
  • 2 teaspoons garlic pure


  • ½ cup broken Chinese noodles*
  • 3 tablespoons chopped pecan pieces
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 6 ounces spring mix, field greens, or lettuce mix
  • ½ cup vinaigrette
  • 12-16 mandarin orange segments
  • 6 strawberries, capped and quartered
  • ½ cup dried cranberries
  • ½ cup julienned red onion
  • ½ cup Danish bleu cheese crumbles

Citrus Vinaigrette

Preheat oven to 375 degrees. Spread the pecans on a sheet pan and roast in the 375 degree oven until lightly golden. Remove from the oven and allow the nuts to cool. Zest the orange into a stainless steel bowl. Cut the orange in half and squeeze the juice into the bowl. Add the remaining ingredients, whisking in the oil as the last ingredient. Store in the refrigerator for use on more than the 2 salads this recipe yields. Shake well before using.


Preheat oven to 375 degrees. Spread the Chinese noodles on a sheet pan and put in the 375 degree oven until golden. Put the pecans in a saucepan with the brown sugar and butter. Over medium heat, melt the sugar and butter until the pecans are coated and sticky. Remove the nuts from the pan and set aside to cool. In a stainless steel bowl, toss the spring mix with the Citrus Vinaigrette and divide the salad among serving vessels. Artfully arrange the remaining ingredients on top of the dressed greens.

*Readily available ramen noodles add a delicious crunch to this summer salad. We just break them up into small, bite-sized pieces before toasting.