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Pecan-Mandarin Tossed Salad

 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).
Nutritional 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.