Spring Citrus Salad

Sugared Pecans:

1/4 cup sugar

2/3 cup pecan halves

Citrus Dressing:

2/3 cup vegetable oil

1/4 cup lime juice

2 TBS orange juice

2 TBS sugar

1 tsp grated lime zest

1 tsp grated orange zest

Salad:

8 cups torn leaf lettuce

8 cups torn Romaine lettuce

1 red onion, thinly sliced

1 large orange, peeled, sliced (or a can of mandarin oranges)

1 pint strawberries, sliced

2 avocados, thinly sliced

For the pecans, mix the sugar with the pecan halves in a small skillet. Cook over low heat until the sugar melts, stirring to coat the pecans well. Spread on foil and cool; break pecans apart.

For the dressing, combine ingredients in an airtight jar and shake well. Chill until serving time.

For the salad, combine all ingredients except avocados and toss gently. Chill until serving time. Add the avocados just before serving and drizzle with the dressing. Toss gently. Top with pecans.

4-6 servings

From "Always in Season"