Romaine with Oranges and Pecans

This is one of those salads that you just want to have second and third helpings. In fact I will just have half of this salad for a meal. The recipe comes from one of the Best of Bridge cook books. For the salad part shred two heads of romaine lettuce toss with 1 cup toasted pecans add 2 peeled and sliced oranges Dressing. Combine the following in a blender 1/4 cup red wine vinegar 1/4 cup sugar 1/2 cup oil 1 tsp salt 1/2 sliced red onion 1 tsp dry mustard 2 tbsp water Although the recipe does not call for it, I also slice thin rings of red onion into the salad.