Salad Greens with Spiced Pecans

The pecans, which are a source of heart-healthy fat, are the star of this salad. You might want to make a double batch because they make a great snack too. If you don’t like goat cheese, you can substitute blue cheese in this recipe.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: about 1 ¾ cup

  • Calories 155
  • Carbohydrate 10 g
  • Protein 2 g
  • Fat 13 g
  • Saturated Fat 1.5 g
  • Sugars 6 g
  • Dietary Fiber 3 g
  • Cholesterol 0 mg
  • Sodium 125 mg
  • Potassium 270 mg

This Recipe Serves 4


For the Pecans:
½ cup pecan halves
2 teaspoons trans-fat free margarine
1 tablespoon Splenda brown sugar blend
1 tablespoon water
¼ teaspoon cumin
¼ teaspoon cinnamon
Pinch of cayenne pepper (optional)

For the Salad:
10 ounce bag spring mix lettuce
2 ounces goat cheese, crumbled (optional)
4 tablespoons light Raspberry Walnut Vinaigrette salad dressing (such as Ken’s Steak House)


  1. To prepare pecans: Heat the pecans in a dry skillet over medium heat. Stir frequently, until they begin to toast, about 4 minutes. Add the margarine and cook, stirring, until the nuts begin to darken, about 1 minute. Add Splenda brown sugar blend, water, cumin, cinnamon and cayenne pepper. Stir until the sauce thickens and the nuts are glazed, about 1-2 minutes.
  2. Remove from heat and place pecans on waxed paper. Separate pecans with a fork and let cool.
  3. In a salad bowl mix together lettuce, goat cheese and pecans. Add dressing and toss to coat.

MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.

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