Fruit 'n' Nut Tossed Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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With juicy strawberries, tangy mandarin oranges and crunchy pecans, this refreshing salad has plenty of appeal. The oil-and-vinegar dressing lends a lovely sheen to the tossed ingredients, making this salad an attractive addition to a festive menu. -Denise Bitner Reedsville, Pennsylvania Ingredients:
1/4 cup olive oil |
2 tablespoons plus 2 teaspoons sugar |
2 tablespoons white vinegar |
1 tablespoon minced fresh parsley |
1/4 teaspoon salt |
dash hot pepper sauce |
salad: |
1/3 cup sugar |
1 cup pecan halves |
2 tablespoons butter |
4 cups torn fresh spinach |
4 cups torn romaine |
1 can (15 ounces) mandarin oranges, drained |
2 celery ribs, chopped |
1 cup sliced fresh strawberries |
4 green onions, chopped |
Directions:
1. For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate.
2. In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from the heat. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary.
3. In a salad bowl, combine the spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans. Yield: 8-10 servings.
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