YIELD: 24 SERVINGS
FOR THE GARNISH:
1/2 cup sugar
1/4 cup water
2 tsps. Chinese five-spice powder (optional)
2 cups pecan halves
4 cups sweetened, dried cranberries
44 ozs. canned mandarin oranges in light syrup
FOR THE DRESSING:
1/2 cup vegetable oil
1/2 cup sesame oil
1/2 cup rice vinegar
1/2 cup sugar
2 tsps. salt
1/4 cup fresh parsley, minced
1/4 tsp. hot pepper sauce
FOR THE SALAD:
24 cups iceberg lettuce, torn
24 cups romaine lettuce, torn
4 cups celery, thinly-sliced
1/2 cup green onions, thinlysliced
1. Combine sugar, water and Chinese five-spice powder in a medium skillet; mix well. Bring to a full boil; boil for 1 minute, stirring frequently. Add pecans and stir until evenly-coated with mixture. Remove from heat; spread pecans on a piece of aluminum foil to cool; set aside.
2. Combine sweetened dried cranberries and oranges in syrup in a medium bowl; let stand 15 minutes; drain.
3. Whisk all dressing ingredients in a medium bowl until well-blended. Refrigerate until ready to serve.
4. Mix green salad ingredients together; refrigerate.
5. Per order, place 2 cups lettuce mixture on individual plate. Top with 1/4 cup cranberry-orange mixture, 1 Tbsp. dressing and 2 Tbsps. pecans.
Recipe and photo from Ocean Spray Cranberries, Inc.
