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SERVES 8
2 tablespoons plus
2 teaspoons sugar
1 cup pecans
1/2 head lettuce, cleaned and torn into bite-size pieces
1/2 head romaine lettuce, cleaned and torn into
bite-size pieces
1 cup chopped celery
4 scallions, chopped
2 11-ounce cans mandarin oranges, drained
DRESSING
1.) Over low heat, caramelize the sugar and pecans. Set on
waxed paper to harden and set aside.
2.) Mix together the dressing ingredients except for the oil.
Slowly whisk in the olive oil until well mixed. Refrigerate until
serving.
3.) Mix ahead all salad ingredients and refrigerate until time
to serve.
4.) Just before serving, toss salad with dressing and nuts and
mix well.
2 teaspoons sugar
1 cup pecans
1/2 head lettuce, cleaned and torn into bite-size pieces
1/2 head romaine lettuce, cleaned and torn into
bite-size pieces
1 cup chopped celery
4 scallions, chopped
2 11-ounce cans mandarin oranges, drained
DRESSING
1.) Over low heat, caramelize the sugar and pecans. Set on
waxed paper to harden and set aside.
2.) Mix together the dressing ingredients except for the oil.
Slowly whisk in the olive oil until well mixed. Refrigerate until
serving.
3.) Mix ahead all salad ingredients and refrigerate until time
to serve.
4.) Just before serving, toss salad with dressing and nuts and
mix well.
Ministry of Gates of Praise Ministries, Inc.
Copyright Gates of Praise Ministries 2007
Copyright Gates of Praise Ministries 2007
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