| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Tabasco, Salads, Vegan |
4 |
servings |
INGREDIENTS
| 7 |
c |
Mixed greens; torn into bite-size |
|
|
; pieces, up to 8 cups |
| 2 |
|
Green onions; chopped |
| 1/4 |
c |
Chopped celery |
| 1 |
c |
Drained Mandarin oranges |
| 1 |
c |
Praline pecans: |
| 2 |
tb |
Sugar |
| 1 |
c |
Pecans |
| 1/2 |
c |
Salad oil |
| 1/4 |
c |
Chopped parsley |
| 2 |
tb |
Sugar |
| 2 |
tb |
Sugar cane vinegar; (or cider vinegar) |
|
|
Salt & pepper; a dash of each |
| 1 |
ds |
TABASCO brand Pepper Sauce |
INSTRUCTIONS
PARSLEY DRESSING
Mix dressing ingredients together. Use less sugar if desired and taste for
desired sweet/hotness by adding TABASCO® sauce. Toss greens, onions celery
and oranges with dressing. Slowly melt sugar in heavy skillet. Mix in
pecans. Cook until light amber color. Allow to cool on wax paper before
using. Sprinkle salad with praline pecans. Makes 4 to 6 servings.
From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
By "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Jun 14, 1998, converted
by MM_Buster v2.0l.
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