Candied Pecan Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp red wine vinegar1 tbsp olive oil1 tsp dijon mustard1 tbsp margarine2 tbsp chopped pecans (can also use walnuts)1 whole heart of romaine1/2 cup shredded carrots
Preheat oven to 350 degrees. In a small bowl, whisk together vinegar, oil and mustard - set aside.
In a small bowl, combine margarine and brown sugar. Microwave on high for 30 seconds to melt margarine, then stir well. Toss chopped nuts with margarine & sugar, and spread on small baking sheet. Bake 15-20 minutes, or until beginning to brown.
In a large salad bowl, toss remaining salad ingredients with candied nuts. Drizzle dressing over salad and toss to coat.
Number of Servings: 4
Recipe submitted by SparkPeople user DEBDUDLEY.
In a small bowl, combine margarine and brown sugar. Microwave on high for 30 seconds to melt margarine, then stir well. Toss chopped nuts with margarine & sugar, and spread on small baking sheet. Bake 15-20 minutes, or until beginning to brown.
In a large salad bowl, toss remaining salad ingredients with candied nuts. Drizzle dressing over salad and toss to coat.
Number of Servings: 4
Recipe submitted by SparkPeople user DEBDUDLEY.
Nutritional Info Amount Per Serving
- Calories: 155.0
- Total Fat: 11.5 g
- Cholesterol: 5.0 mg
- Sodium: 85.0 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 2.0 g
- Protein: 1.8 g
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