Arugula Salad with Sugared Pecans |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Sugared pecans make a sweet addition to this picture-perfect salad with a tangy dresing. 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:
1. 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.
2. 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. Yield: 6 servings.
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