Arugula Salad with Sugared Pecans Recipe

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Arugula Salad with Sugared Pecans Recipe
Arugula Salad with Sugared Pecans Recipe photo by Taste of Home
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Arugula Salad with Sugared Pecans Recipe

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5 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL 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.
Originally published as Arugula Salad with Sugared Pecans in Light & Tasty October/November 2006, p56

Nutritional Facts

1 cup: 127 calories, 10g fat (1g saturated fat), 1mg cholesterol, 81mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

  • 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
  1. 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.
  2. 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.
Originally published as Arugula Salad with Sugared Pecans in Light & Tasty October/November 2006, p56

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