Corn and Pea Salad with Cinnamon-Toasted Pecans

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

  • prep time 25 min
  • total time
  • ingredients 14
  • servings 8

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. Green Giant® Frozen Sugar Snap Peas
1
(11-oz.) can Green Giant® SteamCrisp® Super 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
  • 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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/4 Cups
    Calories
    260
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    4g
    4%
      Sugars
    13g
    13%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    30%;
    Calcium
    6%;
    Iron
    8%;
    Exchanges:
    1/2 Starch; 1/2 Fruit; 1 Vegetable; 3 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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