How to Make 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.
10 min prep time
7 min cook time
4servings
about 1 3/4 cups
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Step-By-Step Instructions:
- 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.
- Remove from heat and place pecans on waxed paper. Separate pecans with a fork and let cool.
- In a salad bowl mix together lettuce, goat cheese and pecans. Add dressing and toss to coat.
Nutrition facts
4 Servings
-
Serving Size
about 1 3/4 cups
-
Amount per serving
Calories
170
- % Daily value*
-
Total Fat
13g
17%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
13mg
4% -
Sodium
160mg
7% -
Total Carbohydrate
11g
4%-
Dietary Fiber
2g
7% -
Total Sugars
6g
-
Dietary Fiber
-
Protein
3g
-
Potassium
270mg
6%
Ingredients
pecan halves
1/2 cup
margarine (trans-fat-free)
2 tsp
low-calorie brown sugar substitute
1 tbsp
water
1 tbsp
cumin
1/4 tsp
ground cinnamon
1/4 tsp
Pinch of cayenne pepper (optional)
1
spring mix or baby spinach
1 (10-oz) bag
goat cheese (crumbled)
2 oz
light Raspberry Walnut Vinaigrette salad dressing ((such as Ken’s Steak House))
4 tbsp