Average Rating: 0TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
YIELD: 14 servings (3/4 cup each).Ingredients
- 2 tablespoons light corn syrup
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 cup chopped pecans
SALAD: - 8 cups torn Boston lettuce
- 2 medium pears, thinly sliced
- 2 ounces white cheddar cheese, cubed
DRESSING: - 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons canola oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1. In a small bowl, combine the first six ingredients; add pecans and toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan.
- 2. Bake at 325° for 15 minutes or until well glazed, stirring once. Spread on foil to cool; break into pieces.
- 3. Just before serving, combine the lettuce, pears and cheese in a large salad bowl. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Sprinkle with candied pecans.
Nutrition Facts
3/4 cup: 143 calories, 12g fat (2g saturated fat), 4mg cholesterol, 164mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 2g protein.