Snack: 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.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Salad Greens with Spiced Pecans

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

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)

Instructions

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.
Remove from heat and place pecans on waxed paper. Separate pecans with a fork and let cool.
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.