Orange Walnut Salad (Paula Deen) - cooking recipe

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

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