Arugula Salad with Sugared Pecans Recipe

Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 127
  • Fat:
  • 10 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 1 mg
  • Sodium:
  • 81 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 3 g
  • Protein:
  • 2 g
  • Diabetic Exchange:
  • 2 fat, 1 vegetable.


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Arugula Salad with Sugared Pecans

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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.

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep/Total Time: 25 min.

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.


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