Another one from the Pillsbury website...


Corn and Pea Salad with Cinnamon-Toasted Pecans
Prep Time: 25 min 

Makes: 8 (1 1/4­cup) servings  

Sugar-and-spiced pecans top off a peppy veggie and greens salad.

3tablespoons sugar
1/2teaspoon cinnamon
1/3cup olive oil
1cup pecan halves
2tablespoons cider vinegar
2tablespoons molasses
1jalapeño chile, seeded, minced
1/2teaspoon salt
1/8teaspoon freshly ground black pepper
1(9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas
1(11-oz.) can Green Giant® Super Sweet Yellow and White Corn, drained
1(10-oz.) pkg. European blend salad greens
2to 3 Italian plum tomatoes, seeded, chopped
1/2cup chopped red bell pepper

1 .  Heat oven to 350°F. In small bowl, combine sugar, cinnamon and 2 
tablespoons of the oil; blend well. Add pecans; toss to coat well. Spread on 
ungreased cookie sheet. Bake at 350°F. for 10 minutes or until toasted, 
stirring occasionally. Cool 10 minutes or until completely cooled.
2 .  Meanwhile, in small bowl, combine remaining oil, vinegar, molasses, chile, 
salt and pepper; blend well. Set aside.
3 .  In medium saucepan, bring 1 cup water to a boil over medium-high heat. Add 
sugar snap peas; cook 3 minutes. Drain. Rinse with cold water to cool; drain 
4 .  In large bowl, combine cooked sugar snap peas, corn, salad greens, 
tomatoes and bell pepper. Add oil mixture; toss to coat. Spoon salad mixture 
onto individual plates. Top with pecans.

Rhonda G in Missouri 
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