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Tangelo Salad with Honey Poppy Seed Dressing
1 head Romaine lettuce
1 cup tangelo, (peeled)
6 tablespoons pecan (halved, sliced)
3/4 cup mayonnaise
1/3 cup honey
2 teaspoons poppy seeds
1 tablespoon Dijon-style mustard
Salt, (to taste)
Pepper, (to taste)
Honey Poppy Seed Dressing: whisk together the mayonnaise, honey, poppy seeds, and mustard in a small bowl until blended. Cover and refrigerate until ready to serve.
Divide romaine leaves equally among 6 individual plates, top with tangelos.
Sprinkle pecan halves over salad, then drizzle with dressing.