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Prep 30min
Total30min
Ingredients16
Servings6
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Ingredients
Sugared Pecans
1
tablespoon butter or margarine
2
tablespoons sugar
1
tablespoon orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
1
cup pecan halves
Salad
6
cups mesclun greens or baby spinach
1
cup sliced fresh strawberries
1/4 cup chopped fresh mint leaves or Italian (flat-leaf) parsley
6
slices bacon, crisply cooked, crumbled
1/2 small red onion, very thinly sliced (1/2 cup)
Dressing
1/4 cup olive oil
2
tablespoons balsamic or raspberry vinegar
1
1/2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon pepper
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Steps
1
Heat oven to 325°F. Spray cookie sheet with cooking spray.
2
In 10-inch skillet, melt butter over medium heat. Stir in 2 tablespoons sugar, the orange juice, cinnamon and red pepper; cook over medium heat 30 seconds or until blended. Stir in pecans, tossing to coat completely. Remove from heat; spread pecans on cookie sheet.
3
Bake 15 minutes, stirring once or twice. Cool completely.
4
In salad bowl, toss greens, strawberries, mint, bacon and onion. In 1-cup glass measuring cup, mix dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad and toss to coat. Sprinkle with sugared pecans.
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In winter months, substitute a sectioned navel orange for the strawberries in this salad and use the parsley.
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Nutrition Facts
Serving Size:1 Serving
Calories
315
Total Fat
28g
0%
Saturated Fat
5g
0%
Sodium
273mg
0%
Total Carbohydrate
15g
0%
Dietary Fiber
4g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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