Spicy Pecan Salad
By Fitness and Freebies
Spicy peppered pecans with raspberry vinaigrette make a guest worthy snack.
1 head of romaine lettuce
1 of red onion
1/8 cup crumbled blue cheese
2 ounces spicy pepper pecans (chopped - see below)
4 teaspoons raspberry vinaigrette (per serving)
Toss romaine lettuce with raspberry vinaigrette and divide evenly on salad plates. Slice red onion paper-thin and layer to taste on top of the greens. Sprinkle with blue cheese crumbles and spicy pepper pecans to taste.
Spicy Pepper Pecans:
2 ounces or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Rinse pecan pieces to dampen. Combine brown sugar and cayenne pepper in a small bowl. Mix in damp pecan pieces and toss until thoroughly coated. Spread pecans evenly on cookie sheet then place in preheated 400 degree oven and cook 5 to 10 minutes or until brown sugar is thoroughly melted on pecans. Remove and let cool.
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Dried beans do not necessarily need to be soaked. In fact, with today's harvesting techniques, dried beans tend to be fresher so they are not tough. A great deal of soaking might result in mushy beans, and a decrease in some nutrient content.