Skip to main content

Corn and Pea Salad with Cinnamon-Toasted Pecans

(0 reviews)
Corn and Pea Salad with Cinnamon-Toasted Pecans
  • Prep Time 25 min
  • Total Time 0 min
  • Servings 8
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Sugar-and-spiced pecans top off a peppy veggie and greens salad.

Ingredients

3
tablespoons sugar
1/2
teaspoon cinnamon
1/3
cup olive oil
1
cup pecan halves
2
tablespoons cider vinegar
2
tablespoons molasses
1
jalapeño chile, seeded, minced
1/2
teaspoon salt
1/8
teaspoon freshly ground black pepper
1
(9-oz.) pkg. frozen sugar snap peas
1
(11-oz.) can sweet yellow and white corn, drained
1
(10-oz.) pkg. European blend salad greens
2
to 3 Italian plum tomatoes, seeded, chopped
1/2
cup chopped red bell pepper

Directions

  • 1 Heat oven to 350°F. In small bowl, combine sugar, cinnamon and 2 tablespoons of the oil; blend well. Add pecans; toss to coat well. Spread on ungreased cookie sheet. Bake at 350°F. for 10 minutes or until toasted, stirring occasionally. Cool 10 minutes or until completely cooled.
  • 2 Meanwhile, in small bowl, combine remaining oil, vinegar, molasses, chile, salt and pepper; blend well. Set aside.
  • 3 In medium saucepan, bring 1 cup water to a boil over medium-high heat. Add sugar snap peas; cook 3 minutes. Drain. Rinse with cold water to cool; drain well.
  • 4 In large bowl, combine cooked sugar snap peas, corn, salad greens, tomatoes and bell pepper. Add oil mixture; toss to coat. Spoon salad mixture onto individual plates. Top with pecans.
Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet