Happy Canada Day! In honour of today, I was planning on sharing a Canadian recipe, but couldn’t really think of one that appeals to me – I shared Butter tarts last week, I don’t like poutine, I don’t have a recipe for nanaimo bars, and I couldn’t think of anything else. But then I got to thinking about how Canada Day sort of signifies the beginning of summer. And we all know that there’s nothing better than summer food, and especially barbecues. YUM! And my favourite part of any barbecue are all of the awesome salads that are usually available.

This particular salad is one that my family has been making for years and years. Again, it’s from one of the Best of Bridge books – this time it’s the Grand Slam book (the black one).

Ingredients
2 heads romaine lettuce (washed and torn into bite-sized pieces)
3/4 to 1 cup pecan halves – toasted
2 oranges – peeled and sliced
1/4 cup vinegar
1/2 cup sugar
1 cup vegetable oil
1 tsp salt
1/2 small red onion – chopped
1 tsp dry mustard
2 Tbsp water

Directions
Place lettuce, oranges and pecans in salad bowl. Combine vinegar, oil, sugar, salt, onion, mustard and water in blender. Blend until well mixed. Make ahead and refrigerate until ready to toss salad.

Notes from Courtney
We usually cut the recipe in half, and it still makes A LOT of salad. We also substitute a can of mandarin orange slices (drained) for the 2 oranges. The recipe makes a lot of dressing, so if you don’t use it all on the salad, it can be kept in the refrigerator for quite a while to be used again later. Oh, and because some red onions are QUITE strong, it may be a good idea to put less onion in the dressing first, blend it all together, taste it and add more onion if it’s not too strong.

Do you have a recipe you’d like to share us for Midweek Morsels? Stop by Kristina’s Favorites and leave your link!