Orange Walnut Salad (Paula Deen)

• For Salad
• 3 heads bibb lettuce, cleaned and torn into bite-size pieces
• 1 1/2 lbs fresh spinach, cleaned and torn into bite size pieces
• 3 oranges, peeled, sectioned, and seeded
• 3/4 medium red onion, sliced and separated into rings
• 3/4 cup walnuts, coarsely chopped (I used pecan halves)
• 3 teaspoons butter
• For Dressing
• 1 1/2 cups vegetable oil
• 3/4 cup white vinegar
• 3/4 cup sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons dry mustard
• 2 1/2 teaspoons paprika
• 1 1/2 teaspoons grated onions

1. In large salad bowl, combine lettuce, spinach, oranges and onion.
2. Melt butter and saute walnuts until lightly browned (this will just take 2 or 3 minutes).
3. Sprinkle over lettuce mixture.
4. To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
5. Shake again before serving.
6. Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife.
7. Cut orange in half across segments.
8. Slip knife around and free each segment from membrane.

bibb lettuce, fresh spinach, oranges, red onion, walnuts, butter, vegetable oil, white vinegar, sugar, salt, celery seeds, mustard, paprika, onions

Taken from www.food.com/recipe/orange-walnut-salad-paula-deen-111020 (may not work)