mandarin cranberry salad recipe

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Mandarin Cranberry Salad Recipe

Servings: 12

2 tablespoons sugar
1 teaspoon Chinese five-spice powder
1 cup pecan halves
2 cups dried cranberries
2 (11-ounce cans mandarin oranges)

2 tablespoons toasted sesame oil
1/3 cup grapeseed oil or light olive oil
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
3 tablespoons minced fresh parsley

1 head red-leaf lettuce, torn into pieces
1 head romaine lettuce, torn into pieces
1-1/2 cups thinly sliced celery
2 green onions, white and green parts, thinly sliced

In a medium skillet, coated with DuPont Teflon´┐Ż non-stick, bring to a boil the sugar, water, and spice powder and boil for about 1 minute, stirring constantly. Add the pecans and stir until evenly coated with the mixture. Remove the skillet from the heat and remove the pecans. Coarsely chop the nuts and set them aside.

Stir the cranberries and oranges into the warm skillet and transfer all to a serving bowl. Whisk the dressing ingredients together. Add the lettuce, celery, and green onions to the serving bowl. Toss to mix and toss again with the salad dressing.

Strain the warm syrup and add the cranberries and oranges to the bowl. Top with pecans and serve.

source: Vernalalisa's Party Menus

Please feel free to modify these recipes for any dietary needs or special diets.

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