Corn And Pea Salad With Cinnamon-Toasted Pecans

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.