| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Barb, Salads | 6 | Servings | ||
INGREDIENTS
| 1/2 | Head romaine lettuce | |
| 1 | bn | Spinach |
| 1 | cn | Mandarin oranges, well drained |
| 1 | c | Pecan halves |
| 2 | tb | Maple syrup |
| 1/2 | c | Red onion, thinly sliced |
| 1/2 | c | Olive oil |
| 1/4 | c | Vinegar |
| 8 | Pecan halves | |
| 2 | tb | Brown sugar |
| 4 | Cloves garlic | |
| Salt and pepper, to taste |
INSTRUCTIONS
DRESSING In a non-stick fry pan combine pecans and maple syrup and cook until pecans are coated with syrup and are caramelized - remove and cool on a plate. Wash spinach and romaine - tear into bite sized pieces and place into a large bowl. Add oranges and onion slices - cover and refrigerate until ready to serve. Dressing: Place all ingredients into blender and process until well blended. Add dressing to salad greens - add caramelized pecans - toss and serve immediately. NOTES : MC formatted 1/24/97 by MsRooby@msn.com Recipe by: Barb Bain, bain@mail.agt.net Posted to MC-Recipe Digest V1 #386 by "Rooby " <MsRooby@msn.com> on Jan 25, 97.
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