In a large bowl, combine lettuce, clementines, apple, and cucumber.
Using a potato masher, lightly crush the soup mandlen.
Heat oil in a sauté pan over medium heat. Add lightly crushed soup mandlen. Season with salt and seasoning and cook until lightly toasted, about one minute.
In a small bowl, whisk together mayonnaise, orange juice, garlic, salt, sugar, and pepper.
Toss with salad and top with pecans and croutons.