"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

Fruit and Nut Tossed Salad Recipe

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This recipe for Fruit and Nut Tossed Salad, by , is from The Asbridge Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mom and Dad


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.




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