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Ingredientes
- 1/4 c. Sugar
- 1/2 c. Pecan pcs
- 2 c. Fresh spinach leaves, torn
- 2 c. Leaf lettuce or possibly Romaine
- 1 c. Sliced mushrooms
- 1 x Green onion -- thinly
- Â Â Sliced
- 1 tsp Dry tarragon leaves
- 3 Tbsp. Extra virgin olive oil
- 1 Tbsp. White or possibly red wine vinegar --
- Â Â I used white,tarrago
- 1/4 x To 1/2 teaspoon
- Â Â Fresh grnd black pepper
- 11 ounce Can
- Â Â Salt
- Â Â Mandarin oranges -- liquid removed
Direcciones
- Put sugar in heavy skillet and place on High heat. Stir unitl sugar melts and caramelizes. Add in pecans and toss till nuts are coated. Turn out on buttered foil. Separate nuts and let cold. Wash spinach and lettuce to remove all sand. Dry well. Place in salad bowl. Top with mushrooms and onions. Sprinkle with tarragon leaves. Just before serving, drizzle oil proportionately over leaves. Sprinkle with vinegar, salt and pepper. Toss. Add in mandarin orange segments. Top with the pecans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 152 | 63% |
| Total Fat 17.41g | 22% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 29mg | 1% |
| Potassium 213mg | 6% |
| Total Carbs 21.64g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 17.21g | 11% |
| Protein 2.12g | 3% |
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