Arugula Salad with Sugared Pecans Recipe

Arugula Salad with Sugared Pecans Recipe photo by Taste of Home

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Sugared pecans make a sweet addition to this picture-perfect salad with a tangy dresing. Our home economists recommend keeping a close eye on the pecans because they toast quickly.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Arugula Salad with Sugared Pecans Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

3/4 teaspoon butter
1/3 cup chopped pecans
1 teaspoon sugar
4 cups torn leaf lettuce
2 cups fresh arugula or baby spinach
1 small fennel bulb, thinly sliced
1/2 cup grape tomatoes
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
1 tablespoon honey
1/8 teaspoon salt

Directions

In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 cup equals 127 calories, 10 g fat (1 g saturated fat), 1 mg cholesterol, 81 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Originally published as Arugula Salad with Sugared Pecans in Light & Tasty October/November 2006, p56