CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Barb, Salads | 6 | Servings |
INGREDIENTS
1/2 | Head romaine lettuce | |
1 | Spinach | |
1 | Mandarin oranges, well | |
drained | ||
1 | c | Pecan halves |
2 | T | Maple syrup |
1/2 | c | Red onion, thinly sliced |
1/2 | c | Olive oil |
1/4 | c | Vinegar |
8 | Pecan halves | |
2 | T | Brown sugar |
4 | Cloves garlic | |
Salt and pepper, to taste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 349
Calories From Fat: 279
Total Fat: 32.3g
Cholesterol: 0mg
Sodium: 22.8mg
Potassium: 240.8mg
Carbohydrates: 15.4g
Fiber: 2.9g
Sugar: 9.8g
Protein: 2.7g