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Arugula Salad with Sugared Pecans

Arugula Salad with Sugared Pecans
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.
6 ServingsPrep/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.
© Taste of Home 2013

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Arugula Salad with Sugared Pecans (continued)

Nutrition 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.
© Taste of Home 2013