How to Make Fruit and Nut Tossed Salad

Candied pecans provide a sweet, crunchy dimension.

This is easy salad recipe takes little time to make and adds a burst of color to your dinner table.

Things You'll Need

• 1/4 c.olive oil
• 1/2 c. sugar
• 2 tbsp. white vinegar
• 1 tbsp. fresh parsley, minced
• 1/4 tsp. salt
• Hot pepper sauce
• 1 c. pecan halves
• 2 tbsp. butter
• 4 c. fresh spinach, chopped
• 4 c. romaine lettuce, chopped
• 1 can mandarin oranges, drained
• 2 stalks celery, chopped
• 4 green onions, finely chopped
• 1 c. fresh strawberries

Instructions

1. Whisk 1/4 cup of olive oil, 3 tablespoons of sugar, 2 tablespoons of white vinegar, 1 tablespoon of minced fresh parsley, 1/4 teaspoon salt and a dash of hot pepper sauce. Whisk until is well blended, cover and refrigerate the dressing.

2. Heat 1/3 cup of sugar in a skillet over medium-low heat, without stirring, for about 30 seconds or until golden brown. Add 2 tablespoons of butter and 1 cup of pecan halves and stir. When the butter is melted, remove from heat and pour the mixture onto a foil-lined baking sheet to cool. When the pecans are completely cooled, break them into smaller pieces.

3. Combine the spinach, romaine lettuce, mandarin oranges, celery, strawberries and green onions in a large bowl. Just before serving, drizzle the dressing over the salad and toss until everything is coated. Top with sugared pecans.