Salad Greens with Spiced Pecans
The pecans, which are a source of heart-healthy fat, are the star of this salad. You might want to make a double batch because they make a great snack too. If you don’t like goat cheese, you can substitute blue cheese in this recipe.
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- Prep time
- 10 min
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- Cook time
- 7 min
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- Servings
- 4 Servings
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- Serving size
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about 1 3/4 cups
Ingredients
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pecan halves
- 1/2 cup
- 1/2 cup
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margarine (trans-fat-free)
- 2 tsp
- 2 tsp
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Splenda Brown Sugar blend
- 1 tbsp
- 1 tbsp
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water
- 1 tbsp
- 1 tbsp
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cumin
- 1/4 tsp
- 1/4 tsp
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ground cinnamon
- 1/4 tsp
- 1/4 tsp
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Pinch of cayenne pepper (optional)
- 1
- 1
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spring mix or baby spinach
- 1 (10-oz) bag
- 1 (10-oz) bag
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goat cheese (crumbled)
- 2 oz
- 57 g
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light Raspberry Walnut Vinaigrette salad dressing ((such as Ken’s Steak House))
- 4 tbsp
- 4 tbsp
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Directions
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To prepare pecans: Heat the pecans in a dry skillet over medium heat. Stir frequently, until they begin to toast, about 4 minutes. Add the margarine and cook, stirring, until the nuts begin to darken, about 1 minute. Add Splenda brown sugar blend, water, cumin, cinnamon and cayenne pepper. Stir until the sauce thickens and the nuts are glazed, about 1-2 minutes.
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Remove from heat and place pecans on waxed paper. Separate pecans with a fork and let cool.
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In a salad bowl mix together lettuce, goat cheese and pecans. Add dressing and toss to coat.