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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe, suprisingly easy, is a great hit for those who like fruit and nuts in a salad. It's wonderfully light, slightly tangy, and a flexible recipe - you can easily add cooked chicken to it and make it a dinner salad. Ingredients:
1 head romaine lettuce |
4 green onions, chopped |
1 cup chopped celery |
1 (11 ounce) can mandarin oranges |
1/8 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley |
1 cup chopped pecans |
4 tablespoons sugar |
2 tablespoons sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup vegetable oil |
2 tablespoons red wine vinegar |
1 tablespoon balsamic vinegar |
2 -4 teaspoons tabasco sauce |
Directions:
1. Mix together in a salad bowl the lettuce, onions, celery, oranges, and parsley.
2. Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
3. Continue stirring until the sugar is melted; remove from heat and add to the salad.
4. Mix the dressing with a whisk and pour over the salad; mix and serve.
5. In a salad bowl, mix together the lettuce, onions, celery, oranges, and parsley.
6. Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
7. Continue stirring until the sugar is melted; remove from heat and add to the salad.
8. Mix the dressing with a whisk and pour over the salad; toss and serve.
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