Summer Salads

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.