Corn and Pea Salad with Cinnamon-Toasted Pecans

  • Prep 25 min
  • Total 0 min
  • 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. frozen sugar snap peas
1
(11-oz.) can 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

Steps

Hide Images
  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories from Fat
160
% Daily Value
Cholesterol
0mg
0%
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved