The spiced pecans keep well. Make extra and store them in an airtight box at room temperature. Use them on other salads, on pasta or to serve as a snack or with drinks.
— Watch the butter and brown sugar as they melt to make sure the sugar doesn’t burn.
— Any type of lettuce can be used for the salad.
— Any type of hard cheese can be used.
— Make pecans.
— Assemble the salad.
To buy: 1 container seedless watermelon cubes, 1 package brown sugar, 1 bottle ground cayenne pepper, 1 package whole pecans, 1 package washed, ready-to-eat Romaine lettuce, 1 package arugula, 1 small piece manchego cheese and 1 bottle reduced-fat oil and vinegar dressing.
Staples: butter, salt.
WATERMELON SALAD WITH SPICED PECANS
Recipe by Linda Gassenheimer
1 tablespoon butter
2 tablespoons brown sugar
Pinch cayenne pepper
1 cup whole pecans
4 cups Romaine lettuce, washed and torn into bite-size pieces
1 cup arugula
1 cup seedless watermelon cubes
3 tablespoons reduced-fat oil and vinegar dressing
1/2 cup shaved Manchego cheese
Melt butter and sugar in a skillet over medium-high heat. When the sugar has mostly dissolved, add the cayenne pepper, salt and pecans. Stir constantly for 2 minutes. Do not let the pecans burn. Set aside to cool a few minutes.
Arrange the lettuce and arugula on 2 plates. Sprinkle the watermelon cubes and spiced pecans over the lettuce. Drizzle the dressing over the salad. Sprinkle the shaved cheese on top.
Yield 2 servings.
Per serving: 654 calories (78% from fat), 56.7 g fat (15.1 g saturated, 26.2 g monounsaturated), 37 mg cholesterol, 14.1 g protein, 32.1 g carbohydrates, 7.7 g fiber, 405 mg sodium.
(Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.)
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