Strawberry Orange Pecan Tossed Salad

• 1/4 cup olive oil
• 2 tablespoons plus 2 teaspoons sugar
• 2 tablespoons white vinegar
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon salt
• Dash hot pepper sauce
• 1/3 cup sugar
• 1 cup pecan halves
• 2 tablespoons butter
• 4 cups torn fresh spinach
• 4 cups torn romaine
• 1 can (15 ounces) mandarin oranges, drained
• 2 celery ribs, chopped
• 1 cup sliced fresh strawberries
• 4 green onions, chopped

1. For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate.
2. In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from the heat. Pour onto a foil-lined
3. ; cool completely. Break pecans apart if necessary.
4. In a salad bowl, combine the spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.

olive oil, sugar, white vinegar, parsley, salt, hot pepper, sugar, pecan halves, butter, fresh spinach, torn romaine, mandarin oranges, celery, fresh strawberries, green onions

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