1/2 bag baby spinach

1/2 bag field greens

1/2 cup flat leaf parsley, chopped

1/2 cup green onions, sliced

1 can mandarin oranges, drained

1/2 cup pecan halves, caramelized (see note)

 

Dressing: 

2 tablespoons sugar

2 tablespoons white vinegar

1/4 cup salad oil - not olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

 

Toss greens and parsley and onions with dressing and top with oranges and pecans. Mix.

 

Note: To caramelize pecans, heat 2 tablespoons of sugar in a small saucepan on medium heat stirring constantly until melted and slightly brown. Add pecan halves and stir to coat. Pour onto wax paper to cool. Break up as needed.