Shelly's Recipe

PECAN AND MANDARIN SALAD

Category: Salad

1/2 to 3/4 cup pecan halves
2 tablespoons cider vinegar
1/4 cup canola oil
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Dash of hot pepper sauce
3 tablespoons sugar
1 bunch romaine lettuce, washed, dried and torn
1/2 head iceberg lettuce, washed, dried and torn
3/4 cup sliced celery
3/4 to 1 cup sliced green onions
1 can (15 ounces) mandarin oranges, drained

reheat oven to 350 degrees. Spread pecan halves on a cookie sheet and toast in oven 8 to 10 minutes, stirring once and watching carefully. Set aside to cool.

Whisk together vinegar, oil, parsley, salt, hot pepper sauce and sugar. Set aside.

In large salad bowl, combine greens, celery and green onions. Add dressing to taste and toss to coat. Add mandarin oranges and pecans and toss gently. Makes about 8 servings