Fruit 'n' Nut Tossed Salad

By Johanna

Ingredients

• SALAD:
• 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
• 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

Preparation

Step 1

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.