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Sweet Corn Salad with Toasted Pecans Recipe

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This recipe for Sweet Corn Salad with Toasted Pecans, by , is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Gisbert
Added: Friday, September 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 T. sugar
1/4 tsp. cinnamon
1/2 c. olive oil
1 c. pecan halves, chopped
2 T. cider vinegar
2 T. molasses
1 small jalapeno chile, seeded and diced fine
1/2 tsp. salt
1/8 tsp. ground pepper
1 9 oz. pkg frozen sugar snap peas, cooked
1 11 oz. can sweet corn, drained
2 plum tomatoes, chopped
1/2 C. red bell peppers, seeded and chopped
8 C. salad greens

Directions:
Directions:
Preheat oven to 350. In small bowl, combine sugar, cinnamon and 2 T. ONLY olive oil. Blend well and add pecans and coat well. Spread pecans on an ungreased cookie sheet. Bake 10 minutes. Cool completely.

In another small bowl, combine remaining olive oil, vinegar, molasses, chile, salt and pepper. Blend well. Set aside.

In large bowl, salad greens, sugar snap peas, corn, tomatoes and bell peppers and toasted pecans. Toss with dressing mixture just before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Be careful with the jalapeno pepper. Use just a bit of it at first until you decide how much of it you like.

 

 

 

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