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Salad Greens with Spiced Pecans
10 min prep time
7 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
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
-
Total Fat
13g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 13mg
- Sodium 160mg
-
Total Carbohydrate
11g
- Dietary Fiber 2g
- Total Sugars 6g
- Protein 3g
- Potassium 270mg
- Phosphorous 70mg
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
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