"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecan Praline Salad Recipe

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This recipe for Pecan Praline Salad, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtney Wilson
Added: Friday, October 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. granulated sugar
1/2 c. pecan pieces
2 c. fresh spinach leaves
2 c. torn leaf lettuce
1 c. sliced mushrooms
1 green onion, thinly sliced
1 tsp. dried tarragon leaves
3 tbls. olive or salad oil
1 tbl. white or red wine vinegar
1/4 to 1/2 tsp. salt
freshly ground black pepper
1 (11oz) can mandarin oranges, drained

Directions:
Directions:
Put sugar into heavy skillet.
Place on high heat. Stir until sugar melts and caramelizes.
Add pecans, toss until nuts are coated. Turn onto buttered pieced of foil, separate nuts and let them cool.
Wash spinach and lettuce to remove dirt and sand. Dry thoroughly.
Place into salad bowl and top with mushrooms and onion. Sprinkle with tarragon leaves.
Just before serving, drizzle vinegar, salt and pepper. Toss, add mandarin oranges and top with caramelized pecans.

Personal Notes:
Personal Notes:
Good served with baked or BBQ chicken.

 

 

 

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