Mango and Avocado Salad with Spiced Candied Pecans Erika Lenkert   From Every Day with Rachael Ray February-March 2006 SIX SERVINGS Prep Time: 15 min Cook Time: 5 min 1 tablespoon unsalted butter 1 cup pecans 2 teaspoons plus 1 tablespoon granulated sugar 1/4 teaspoon cayenne pepper 3 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar 1/4 teaspoon Dijon mustard 1/4 teaspoon salt 8 ounces mixed baby greens 1 ripe but firm Hass avocado, peeled and cut into bite-size cubes 1 ripe but firm mango, peeled and cut into bite-size cubes Sea salt 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. In a medium bowl, whisk together the olive oil, vinegar, mustard, salt and the remaining tablespoon of sugar. 3. In a large serving bowl, combine the greens, avocado, mango and pecans. Toss with the dressing and season to taste with salt.

Roasted Cauliflower and Garlic with Toasted Almonds Black Forest Brussels Sprouts BLT Chopped Salad Slippers North Carolina-Style Coleslaw Southern-Style Greens See All Salads See All Recipes ADVERTISEMENT

ADVERTISEMENT