by Kelly J. Larson

Dedicated to my Mandarin speaking family members, each who would shout “Jiao!” to this three-ingredient salad (romaine, green onions and Mandarin oranges), here’s a sweet, crunchy crowd pleaser that is made up of three parts.

Candied Pecans 

• 1-1/2 cups pecans
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon 
• 2 tablespoons water

Combine ingredients in a skillet and heat on medium high on stovetop, stirring frequently. Cook for about five minutes while pecans darken somewhat and become candied. Turn off heat, then transfer onto a Silpat baking sheet or parchment paper. Cool completely and break apart into bite-sized pieces. Store in airtight container. Makes 8 servings, 189 calories each.

NOTE: Makes double the amount needed for Mandarin Salad topping.) 

Mandarin Salad

• 8 cups romaine lettuce, cut into bite-sized pieces
• 1 bunch of green onions, chopped 
• 1 can (11 ounces) mandarin oranges, drained

Dressing

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon dried parsley 
• 1 tablespoon sugar
• 1 teaspoon salt 
• 1/4 teaspoon pepper

Put ingredients into a small jar with lid, then shake well. Pour dressing over salad just before serving, then top with candied pecans. Makes 4 servings, 179 calories each.