Strawberry Orange Pecan Tossed Salad
TOTAL TIME: Prep: 20 min. Cook: 30 min. + cooling
YIELD: 8-10 servings.
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
Ingredients
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1/4 cup olive oil
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2 tablespoons plus 2 teaspoons sugar
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2 tablespoons white vinegar
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1 tablespoon minced fresh parsley
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1/4 teaspoon salt
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Dash hot pepper sauce
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SALAD:
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1/3 cup sugar
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1 cup pecan halves
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2 tablespoons butter
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4 cups torn fresh spinach
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4 cups torn romaine
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1 can (15 ounces) mandarin oranges, drained
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2 celery ribs, chopped
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1 cup sliced fresh strawberries
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4 green onions, chopped
Directions
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1.
For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate.
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2.
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.
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3.
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.
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