DRESSING

1/3 cup rice wine vinegar
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 teaspoon Cholula Hot sauce
1/4 cup honey
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/2 tablespoon Dijon mustard \

SALAD INGREDIENTS

1 cucumber - peeled and cut in chunks
1/2 green pepper - seeded, cut in 1/4" strips
1/2 red onion - peeled and cut in 1/4" strips
1/2 cup Georgia Pecans
1 can (20 oz.) pineapple chunks – drained
1 can (11 oz.) mandarin oranges – drained
1/2 cup raisins
1/2 cup shredded coconut

1. In a plastic container, combine the ingredients for the dressing. Cover with an airtight lid and hold in the refrigerator for use. NOTE: this step can be done a day in advance.
    
2. At least 1 hour prior to use, add the prepped salad ingredients to the dressing. Gently
   toss to combine.
    
3. Store covered in the refrigerator for service. Mix prior to serving. ENJOY!