Pecan Praline Salad

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

1. Put sugar into heavy skillet and place on high heat.
2. Stir until sugar melts and caramelizes.
3. Add pecans and toss until nuts are coated.
4. Turn out onto buttered piece of foil.
5. Separate nuts and let cool.
6. Wash spinach and lettuce to remove all sand.
7. Dry thoroughly.
8. Place into salad bowl.
9. Top with mushrooms and onion. Sprinkle with tarragon leaves.
10. Just before serving, drizzle oil evenly over leaves.
11. Sprinkle with vinegar, salt and pepper. Toss.
12. Add mandarin orange segments.
13. Top with the pecans.
14. Makes 4 servings.

sugar, pecan, fresh spinach leaves, leaf lettuce, mushrooms, green onion, tarragon, olive, white, salt, freshly ground black pepper, mandarin oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177716 (may not work)