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STRAWBERRY MANDERIN TOSSED SALAD
¼ cup olive oil
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon minced fresh
parsley
¼ teaspoon salt
Dash hot pepper sauce
SALAD:
2 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
For dressing, in a small bowl, whisk the oil, sugar, vinegar, parseley, salt and
hot pepper sauce until blended. Cover and refrigerate.
In a 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 heat. Pour onto a foil-lined baking
sheet (or wax paper); cool completely. Break pecans apart if necessary.In a
salad bowl, combine spinach, romaine, oranges, celery, strawberries and onions.
Just before seving, drizzle with dressing; tosss to coat. Top with sugared
pecans. Yeild: 8-10 servings.
RANCH DRESSING
2 tablespoons minced onions
1 tablespoon parsley flakes
½ cup milk
½ teaspoon garlic salt
2 ½ tablespoons apple cider
vinegar
1 ½ cups mayonnaise
Blend all ingredients in small bowl. Pour into container.
Refrigerate one hour or so before serving.
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