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Pecan-Mandarin Tossed Salad

I enjoy making this fruity, crunchy salad for special events and holiday dinners. Because of its mouthwatering blend of flavors and textures, I’ve been asked to bring the salad for the past 25 years!—Linda Curtis, Ripon, California

22 ServingsPrep: 30 min. Cook: 10 min.

Ingredients

4-1/2 teaspoons butter
2 cups pecan halves
2 tablespoons sugar
2 bunches romaine, torn
3 cups seedless red grapes
2 cups mandarin oranges, drained
4 celery ribs, chopped
6 green onions, chopped
DRESSING:
1 cup canola oil
1/2 cup white vinegar
6 tablespoons sugar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder

Directions

In a large heavy skillet, melt butter. Add pecans and cook over
medium heat until nuts are toasted, about 4 minutes. Sprinkle with
sugar. Cook and stir for 2-4 minutes or until sugar is melted.
Spread on foil to cool.
In a large salad bowl, combine the romaine, grapes, oranges, celery
and green onions.
In a jar with a tight-fitting lid, combine the dressing ingredients;

2 of 2

Pecan-Mandarin Tossed Salad (continued)

Directions (continued)

shake well. Drizzle over salad. Add pecans; toss to coat. Yield: 22
servings (1 cup each).

Nutrition Facts: 1 cup equals 218 calories, 18 g fat (2 g saturated fat), 2 mg cholesterol, 124 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein.