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Ingredients Jump to Instructions ↓

  1. 4-1/2 teaspoons butter

  2. 2 cups pecan halves

  3. 2 tablespoons sugar

  4. 2 bunches romaine, torn

  5. 3 cups seedless red grapes

  6. 2 cups mandarin oranges, drained

  7. 4 celery ribs, chopped

  8. 6 green onions, chopped DRESSING:

  9. 1 cup canola oil

  10. 1/2 cup white vinegar

  11. 6 tablespoons sugar

  12. 1 teaspoon salt

  13. 1 teaspoon ground mustard

  14. 1/2 teaspoon garlic powder

Instructions Jump to Ingredients ↑

  1. In a large heavy skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. In a large salad bowl, combine the romaine, grapes, oranges, celery and green onions. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Add pecans; toss to coat. Yield: 22 servings (1 cup each).

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