I’m mandarin. How about you?
Hope you all celebrated your mamas with great enthusiasm this weekend. Our fam had a “Pippy’s Picnic” on Saturday for our matriarch. We feasted, we played kickball, and I was scolded many a time by my 7 year old nephew; he was less than pleased with my kickball performance in sandals.
I made this salad for the occasion. If you’re looking for some greens to take to your next spring/summer event, here you go.
-2 cups pecan halves
-1 tablespoon butter
-1/4 cup brown or coconut sugar
-1/2 tsp. salt
-2 tbs. water
-1/2 tsp vanilla
- Melt butter in skillet over medium heat and stir in pecans. Stir these for 3 minutes then add in sugar.
- Stir for another two minutes to melt sugar.
- Add in salt and water until water evaporates.
- Add vanilla.
- Remove from stove and spread onto parchment paper lined baking sheet and bake in oven at 350 or 5-7 minutes. Be careful not to burn. Let pecans cool completely. Then snack away on a few of them while mixing up the salad. You won’t be able to resist.
To keep things spicy, I like to sometimes add in a dash or two of cayenne with the sugar to get the best of both worlds.
-greens ( I like a mix of romaine and spinach for this salad)
-15 oz. can of mandarin oranges, drained
-2-3 celery ribs, chopped
-1/4 cup oil
-2 tbs. white wine vinegar
-2 tbs. sugar or honey
-dash of hot sauce
-1/2 tsp. salt
-dash of black pepper
Thanks for stopping by today! Join us again on Wednesday because we will be blowing your minds with what’s saving our lives right now. Aren’t you intrigued? Of course you are.