Corn And Pea Salad With Cinnamon-Toasted Pecans Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

11 Ways To Make Breakfast While You Sleep

Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.