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Corn-Pea Salad w Cinnamon-Toasted Pecans




Source of Recipe


Pillsbury


List of 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. Green Giant® Frozen Sugar Snap Peas
1 (11-oz.) can Green Giant® Super 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


Recipe



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.
2. Meanwhile, in small bowl, combine remaining oil, vinegar, molasses, chile, salt and pepper; blend well. Set aside.
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.
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.