1/4 c. olive oil
2 T. plus 2 t. sugar
2 T. white vinegar
1 T. minced fresh parsley
1/4 t. salt
dash or to taste hot pepper sauce
4 c. torn fresh spinach
4 c. torn romaine
1 - 15 oz can mandarin oranges, drained
2 celery ribs, chopped
1 c. sliced fresh strawberries
4 green onions, sliced or chopped
1 c. pecan halves
1 T. butter
1/3 c. sugar
In a small bowl, whisk oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate.
In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter, stirring until butter is melted and pecans are coated. Remove from heat. Pour onto a foil lined baking sheet. Cool completely, then break pecans apart if necessary.
In a salad bowl, combine spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing. Toss to coat. Top with sugared pecans.