| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Showers | 8 | Servings | ||
INGREDIENTS
| 1/3 | c | Whole pecans |
| 2 | tb | Sugar |
| 4 | c | Torn leaf lettuce |
| 4 | c | Torn romaine lettuce |
| 1/2 | Red onion, thinly sliced | |
| 2 | Oranges, peeled, sections | |
| 1 | Ripe avocado, peeled, thinly sliced | |
| 1/3 | c | Oil |
| 2 | tb | Lime juice |
| 1 | tb | Sugar |
| 1 | tb | Orange juice |
| 1/2 | ts | Grated lime peel |
| 1/2 | ts | Grated orange peel |
INSTRUCTIONS
TOPPING SALAD DRESSING In small skillet, combine pecans and 2 tbsp. sugar; cook over low heat until sugar is melted and pecans are coated, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart. Set aside. In large salad bowl, combine all salad ingredients except avocado; toss gently. Refrigerate until thoroughly chilled. In jar with tight fitting lid, combine all dressing ingredients; shake until well blended and sugar is dissolved. Just before serving, add avocado to salad; pour dressing over chilled salad and toss gently. Sprinkle with pecans. Yield: 8 to 10 servings Typed in MMForamt by cjhartlin.msn@attcanada.net Source: Pillsbury Party Book Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 27, 1999
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