Mandarin Orange and Strawberry Salad

4 servings

1/4 cup vegetable oil
2 tbl apple cider vinegar
1 tbl fresh parsley – chopped
1/2 tsp salt
dash pepper
dash hot sauce

1/2 cup chopped Walnuts or Pecans
3 Tbsp. sugar

Greens, etc.
1 medium head romaine lettuce, torn into bite-size pieces
1 cup chopped celery
medium green onions, thinly sliced
11 ounce can Mandarin oranges, drained
Pint strawberries

For dressing: Combine all ingredients in jar with tight-fitting lid and shake well. Refrigerate until ready to use. (Can be prepared up to 3 days ahead.)

For nuts: Saute Walnuts or Pecans in heavy small skillet over low heat until sugar dissolves and nuts are glazed (about 5 minutes). Watch carefully to prevent burning. Cool completely, shaking as nuts cool so they do not form one solid mass. (Can be prepared up to 1 week ahead. Store in airtight container.)

At last minute: Toss lettuce, celery, and green onions in large bowl. Add nuts and oranges. Shake dressing, pour over salad, and toss well. Serve immediately or dressing will dissolve glaze on nuts.

Credit: Lauren Flowers