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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
  • Total Time
    Prep: 20 min. Cook: 30 min. + cooling
  • Makes
    8-10 servings

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 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.
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Reviews

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Average Rating:
  • Shirley
    Feb 8, 2020

    We first had this salad at a gathering with friends years ago. We fell in love with it! It's quickly become our favorite salad recipe for either a meal at home or to share. The only things we've noted or changed is turning up the heat a bit on our electric range to meet the butter and be sure to keep an eye on the butter. Sugar can burn fast! Not a good smell! Just quickly store on the butter and pecans with the melted sugar and pour into foil lined pan. I pull pecans apart with forks while still hot. Once they've cooled, they're glued together! The other thing we enjoy is doubling up on the dressing recipe to be sure e haveand adding extra hot since for as nice spicy counterpoint.

  • khansen
    Nov 23, 2014

    We love this salad with the fruit and crunchy romaine and spinach. Great salad for the holidays with the red strawberries. I like the sweetened pecans, but you do have to watch them carefully. Even my friends and family who don't like spinach eat this one!

  • hessfam05
    Mar 26, 2011

    I omit the recipe's pecans and buy already sweetened ones that I already know that I enjoy!

  • hessfam05
    Mar 26, 2011

    love love love this recipe....I could eat just this for dinner and be satisfied. In addition, we have added grilled chicken to the salad and it is good that way too!

  • Nanette W.
    Jan 14, 2010

    My friends and family love this salad. Especially the pecans. I did burn the pecans once. I take it off the heat as soon as the sugar is melted.

  • katlaydee3
    Jan 1, 2010

    The pecans taste terrible.

  • janie123
    Nov 25, 2009

    The pecans come out looking like black bugs and tasted aweful