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Corn and Pea Salad with Cinnamon-Toasted Pecans

Pillsbury Kitchens
Updated Aug 2, 2016
Bake-Off® Contest 39, 2000
Hal Fisher
Inman, South Carolina
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Sugar-and-spiced pecans top off a peppy veggie and greens salad.

Corn and Pea Salad with Cinnamon-Toasted Pecans

  • Prep Time 25 min
  • Total 0 min
  • Ingredients 14
  • Servings 8
  • Pin

Ingredients

  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup olive oil
  • 1 cup pecan halves
  • 2 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 1 jalapeño chile, seeded, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 (9-oz.) pkg. frozen sugar snap peas
  • 1 (11-oz.) can sweet yellow and white corn, drained
  • 1 (10-oz.) pkg. European blend salad greens
  • 2 to 3 Italian plum tomatoes, seeded, chopped
  • 1/2 cup chopped red bell pepper

Instructions

  • Step 
    1
    Heat oven to 350°F. In small bowl, combine sugar, cinnamon and 2 tablespoons of the oil; blend well. Add pecans; toss to coat well. Spread on ungreased cookie sheet. Bake at 350°F. for 10 minutes or until toasted, stirring occasionally. Cool 10 minutes or until completely cooled.
  • Step 
    2
    Meanwhile, in small bowl, combine remaining oil, vinegar, molasses, chile, salt and pepper; blend well. Set aside.
  • Step 
    3
    In medium saucepan, bring 1 cup water to a boil over medium-high heat. Add sugar snap peas; cook 3 minutes. Drain. Rinse with cold water to cool; drain well.
  • Step 
    4
    In large bowl, combine cooked sugar snap peas, corn, salad greens, tomatoes and bell pepper. Add oil mixture; toss to coat. Spoon salad mixture onto individual plates. Top with pecans.

Nutrition

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories from Fat
160
Cholesterol
0mg
0%
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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