Mandarin Avocado and Pecan Salad
 
Ingredients
Salad
  • 4 hearts of romaine, cut or torn into bite-sized pieces
  • 1 - 11 oz can mandarin oranges, drained
  • 1 cup chopped celery (3-4 stalks)
  • 5-6 green onions, chopped
  • 1 large avocado, cubed
  • 4 oz chopped pecans
  • ½ cup sugar
  • Dash of Tabasco (optional)
Dressing
  • ¼ cup sugar
  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon seasoning salt
  • ½-teaspoon fresh ground black pepper
Instructions
  1. Heat the ½ cup of sugar in a dry pan over medium high heat until it melts completely, stirring constantly being careful not to burn it. When it is completely melted, stir in the chopped pecans to coat. Remove from heat and pour out onto a sheet of parchment paper. When cool, break up or chop into small bite size pieces. Set aside.
  2. Mix all the dressing ingredients and set aside.
  3. Add all the salad ingredients together except the pecans and avocado. The salad can be prepared ahead of time to this point.
  4. When ready to serve, add the avocado and pecans and toss with the dressing to coat (you may not need all the dressing).
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/mandarin-avocado-pecan-salad/