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Fruit 'n' Nut Tossed Salad Recipe

Fruit 'n' Nut Tossed Salad Recipe photo by Taste of Home

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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

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Fruit 'n' Nut Tossed Salad Recipe

Prep: 20 min. Cook: 30 min. + cooling

Yield: 8-10 Servings

20 30 50

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

For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate.
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.
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.

Originally published as Fruit 'n' Nut Tossed Salad in Taste of Home December/January 2005, p36

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Fruit 'n' Nut Tossed Salad

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Reviewed on Mar. 26, 2011 by hessfam05

I omit the recipe's pecans and buy already sweetened ones that I already know that I enjoy!

Reviewed on Mar. 26, 2011 by hessfam05

love love love this recipe....I could eat just this for dinner and be satisfied. In addition, we have added grilled chicken to the salad and it is good that way too!

Reviewed on Jan. 14, 2010 by Nanette W.

My friends and family love this salad. Especially the pecans. I did burn the pecans once. I take it off the heat as soon as the sugar is melted.