Romaine and Tangelo Salad

1 Honey and poppy seed

Dressing Small inner leaves from 2 Large heads romaine lettuce (about 30 leaves) 1 c Peeled tangelo/mandarin

Orange segments 6 tb Pecan halves/sliced

Almonds Divide romaine leaves equally among 6 individual plates, top equally with tangelos; sprinkle with pecans, pass dressing to spoon over salads.