| 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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