FRUIT & NUT TOSSED SALAD
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
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
1 For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and hot pepper sauce until blended. Cover and refrigerate.
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.
3 In a salad bowl, combine spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.
Yield: 8-10 servings.