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