| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Nuts |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Pecan pieces |
| 2 |
c |
Fresh spinach leaves, torn |
| 2 |
c |
Leaf lettuce or Romaine |
| 1 |
c |
Sliced mushrooms |
| 1 |
|
Green onion — thinly |
|
|
Sliced |
| 1 |
ts |
Dried tarragon leaves |
| 3 |
tb |
Olive oil |
| 1 |
tb |
White or red wine vinegar — |
|
|
I used white,tarrago |
| 1/4 |
|
To 1/2 tsp. |
|
|
Fresh ground black pepper |
| 11 |
oz |
Can |
|
|
Salt |
|
|
Mandarin oranges — drained |
INSTRUCTIONS
Put sugar in heavy skillet and place on High heat. Stir unitl sugar melts
and caramelizes. Add pecans and toss until nuts are coated. Turn out on
buttered foil. Separate nuts and let cool. Wash spinach and lettuce to
remove all sand. Dry well. Place in salad bowl. Top with mushrooms and
onions. Sprinkle with tarragon leaves. Just before serving, drizzle oil
evenly over leaves. Sprinkle with vinegar, salt and pepper. Toss. Add
mandarin orange segments. Top with the pecans.
Recipe By : My Great Recipe cards/Bob b1744
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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