Mango and Avocado Salad with Spiced Candied Pecans

Community Recipe from

Ingredients

  • 1 cup(s) pecans
  • 1 tablespoon(s) unsalted butter
  • 5 teaspoon(s) granulated sugar
  • 1/4 teaspoon(s) cayenne pepper
  • 3 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) white wine vinegar
  • 1/4 teaspoon(s) dijon mustard
  • 8 ounce(s) mixed Baby greens
  • 1/4 teaspoon(s) salt
  • 1 ripe but firm avocado, peeled and cut into bite-size cubes
  • 1 ripe but firm mango, peeled and cut into bite-sized cubes

Preparation

  1. 1. In a medium skillet, melt the butter. Add the pecans and cook over medium-low heat, stirring frequently, until the nuts turn a deeper brown, 3 to 5 minutes. Sprinkle with 2 teaspoons of the sugar and the cayenne and stir just until the sugar dissolves. Turn the nuts onto parchment or wax paper to cool
  2. 2. In a medium bowl, whisk together the olive oil, vinegar, mustard, salt and the remaining tablespoon of sugar.
  3. 3 In a large serving bowl, combine the greens, avocado, mango and pecans. Toss with the dressing and season to taste with salt.
March 2013

This recipe is a personal recipe added by Heather3 and has not been tested or endorsed by MyRecipes.

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