Pecan-Mandarin Tossed Salad

• 4-1/2 teaspoons butter
• 2 cups pecan halves
• 2 tablespoons sugar
• 2 bunches romaine, torn
• 3 cups seedless red grapes
• 2 cups mandarin oranges, drained
• 4 celery ribs, chopped
• 6 green onions, chopped
• 1 cup canola oil
• 1/2 cup white vinegar
• 6 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder

1. In a large heavy skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
2. In a large salad bowl, combine the romaine, grapes, oranges, celery and green onions.
3. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Add pecans; toss to coat.

butter, pecan halves, sugar, bunches romaine, seedless red grapes, mandarin oranges, celery, green onions, canola oil, white vinegar, sugar, salt, ground mustard, garlic

Taken from www.tasteofhome.com/recipes/pecan-mandarin-tossed-salad/ (may not work)