- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 4 tablespoons light olive oil
- 1-1/4 cups Georgia pecan halves
- 4 large (8-oz. each) firm, ripe peaches
- Vegetable oil cooking spray
- 8 cups mixed salad greens
- 2 tablespoons cider vinegar
- 6 oz. chevre (fresh goat cheese), crumbled
In a small bowl, combine chili powder, cumin, 1/2 teaspoon sugar, 1/4 teaspoon salt and the cayenne; set aside. Heat 1 tablespoon olive oil in large skillet over medium heat. Add pecans and heat, stirring occasionally, until crisp—about 5 minutes. Stir in spice mixture and mix to evenly coat pecans. Cook 2 minutes. Turn pecans out onto paper towel to cool. (Nuts can be prepared several days ahead and kept in an airtight container.)
Heat grill to medium-low heat. Cut peaches lengthwise to make thick wedges. Coat grill rack with vegetable oil cooking spray. Grill peach wedges on one side 3 – 5 minutes or just until lightly browned and a bit tender. Remove to large plate.
To serve, toss the salad greens with vinegar, the remaining 3 tablespoons oil, 1/2 teaspoon sugar and 1/4 teaspoon salt. Divide greens among serving plates; top each salad with several peach wedges. Divide spiced pecans and the chevre among salads and serve immediately.
Nutrition information per serving: protein: 7g; fat: 23g; saturated fat: 5g; carbohydrate: 19g; fiber: 4g; sodium: 217 mg; cholesterol: 10mg; calories: 329.