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Strawberry Orange Pecan Tossed Salad

 Strawberry Orange Pecan Tossed Salad
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
8-10 ServingsPrep: 20 min. Cook: 30 min. + cooling

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

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Strawberry Orange Pecan Tossed Salad (continued)

Directions (continued)

  • 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.