Orange Pecan Salad

This recipe, suprisingly easy, is a great hit for those who like fruit and nuts in a salad. It's wonderfully light, slightly tangy, and a flexible recipe -- you can easily add cooked chicken to it and make it a dinner salad.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1  head romaine lettuce
• 4  green onions, chopped
• 1  cup  chopped celery
• 1 (11 ounce) can mandarin oranges
• 1⁄8 teaspoon dried parsley flakes or 1  teaspoon  chopped fresh parsley
• 1  cup  chopped pecans
• 4  tablespoons sugar

• Dressing

• 2  tablespoons sugar
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄4 cup  vegetable oil
• 2  tablespoons red wine vinegar
• 1  tablespoon  balsamic vinegar
• 2 -4  teaspoons Tabasco sauce

Directions

1. Mix together in a salad bowl the lettuce, onions, celery, oranges, and parsley.
2. Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
3. Continue stirring until the sugar is melted; remove from heat and add to the salad.
4. Mix the dressing with a whisk and pour over the salad; mix and serve.
5. In a salad bowl, mix together the lettuce, onions, celery, oranges, and parsley.
6. Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
7. Continue stirring until the sugar is melted; remove from heat and add to the salad.
8. Mix the dressing with a whisk and pour over the salad; toss and serve.