Zesty Spring Salad
Ivory Homes Cookbook
-Jamie Cook
1/3 cup pecan pieces
2 tablespoon sugar
½ head green leaf lettuce, torn into pieces
½ head iceberg lettuce, torn into pieces
2 kiwis, peeled and sliced
1 orange, peeled and sliced
1 cup strawberries, halved
1 avocado, chopped
Dressing:
1/3 cup vegetable oil
2 tablespoons sugar
Zest and juice of 1 orange
Zest and juice of 2 limes
Carmelize pecans by mixing with sugar in small skillet over low heat until sugar melts. Spread on foil and cool, then break into pieces.
Combine dressing ingredients in a jar and shake well.
Toss salad ingredients together with pecan pieces, add dressing to coat and serve.