Arugula Salad with Sugared Pecans

Name: Arugula Salad with Sugared Pecans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
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

Total Time Prep/Total Time: 25 min.

Yield 6 servings

Test Kitchen Approved

These candied pecans for salad pair perfectly with a tangy dressing. Our home economists recommend keeping a close eye on the pecans because they toast quickly.

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.

Nutrition 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.

These candied pecans for salad pair perfectly with a tangy dressing. Our home economists recommend keeping a close eye on the pecans because they toast quickly.

Recipe Creator