A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Corn And Pea Salad With Cinnamon-Toasted Pecans
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
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 jalapeno pepper, seeded and minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 package (9 ounce size) frozen sugar snap peas
1 can (11 ounce size) sweet yellow and white corn, drained
1 package (10 ounce size) European blend salad greens
3 Italian plum tomatoes, seeded and chopped
1/2 cup red bell pepper, chopped
directions
Heat oven to 350 degrees F.
In a small bowl, combine sugar, cinnamon and 2 tablespoons of the oil, blending well. Add pecans and toss to coat well.
Spread on ungreased cookie sheet. Bake at 350 degrees F for 10 minutes or until toasted, stirring occasionally. Cool for 10 minutes or until completely cooled.
Meanwhile, in a small bowl, combine remaining oil, vinegar, molasses, chili, salt and pepper, blending well. Set aside.
In a medium saucepan, bring 1 cup water to a boil over medium-high heat. Add sugar snap peas and cook for 3 minutes. Drain. Rinse with cold water to cool. Drain well.
In a large bowl, combine cooked sugar snap peas, corn, salad greens, tomatoes and bell pepper. Add oil mixture and toss to coat.
Spoon salad mixture onto individual plates. Top with pecans.
added by
delish
nutrition data
Nutritional data has not been calculated yet.
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