Fruit 'n' Nut Tossed 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 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Fruit 'n' Nut Tossed Salad cont. 2 celery ribs, chopped 1 cup sliced fresh strawberries 4 green onions, chopped 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Fruit 'n' Nut Tossed Salad serving, drizzle with dressing; toss to coat. Top with sugared pecans. Yield: 8-10 servings. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008