Ingredients
1/4 cup olive oil2 tablespoons plus 2 teaspoons sugar2 tablespoons white vinegar1 tablespoon minced fresh parsley1/4 teaspoon saltDash hot pepper sauceSALAD:1/3 cup sugar1 cup pecan halves2 tablespoons butter4 cups torn fresh spinach4 cups torn romaine1 can (15 ounces) mandarin oranges, drained2 celery ribs, chopped1 cup sliced fresh strawberries4 green onions, chopped
Preparation
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.
