Candied pecans provide a sweet, crunchy dimension.
This is easy salad recipe takes little time to make and adds a burst of color to your dinner table.
Instructions
1. Whisk 1/4 cup of olive oil, 3 tablespoons of sugar, 2 tablespoons of white vinegar, 1 tablespoon of minced fresh parsley, 1/4 teaspoon salt and a dash of hot pepper sauce. Whisk until is well blended, cover and refrigerate the dressing.
2. Heat 1/3 cup of sugar in a skillet over medium-low heat, without stirring, for about 30 seconds or until golden brown. Add 2 tablespoons of butter and 1 cup of pecan halves and stir. When the butter is melted, remove from heat and pour the mixture onto a foil-lined baking sheet to cool. When the pecans are completely cooled, break them into smaller pieces.
3. Combine the spinach, romaine lettuce, mandarin oranges, celery, strawberries and green onions in a large bowl. Just before serving, drizzle the dressing over the salad and toss until everything is coated. Top with sugared pecans.
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