Bold Watercress and Pancetta-Apple Salad with Candied Pecans

Bold Watercress and Pancetta-Apple Salad with Candied Pecans

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From: Diabetic Living Magazine

This salad is bursting with flavor! Peppery watercress, salty pancetta, fruity apples and sugary-sweet pecans are served with crumbled goat cheese and an apple-honey vinaigrette.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Candied Pecans
  • 1 egg white
  • 2 cups pecans
  • 2 tablespoons packed brown sugar (see Tip)
  • Watercress and Pancetta-Apple Salad
  • 2 tablespoons apple juice or apple cider
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 12 ounces pork tenderloin
  • 1 ounce pancetta, chopped
  • Olive oil (optional)
  • 1 medium red apple, cored and thinly sliced crosswise into rings
  • 4 cups watercress, large stems removed
  • ¾ ounce goat cheese (chèvre), crumbled (about 1½ tablespoons)


  • Prep

  • Ready In

  1. Prepare Candied Pecans: Preheat oven to 300F. In a small bowl beat egg white until frothy. Add pecans; toss to coat. Let stand for 5 minutes. Place brown sugar in a large resealable plastic bag. Add the pecans; shake well to coat. Spread pecans evenly in an ungreased 15x10x1-inch baking pan. Bake about 20 minutes or until pecans are toasted and dry, stirring twice. Remove from oven; transfer to a large sheet of foil. Cool completely. Set aside (see Tip).
  2. Prepare Watercress and Pancetta-Apple Salad: For apple-honey dressing, in a screw-top jar, combine apple juice, the 1 tablespoon olive oil, the vinegar, honey, ⅛ teaspoon of the salt and ⅛ teaspoon of the pepper. Cover and shake well; set aside.
  3. Trim fat from pork. Cut pork into bite-size strips. Sprinkle with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper. In a very large skillet, cook pancetta over medium-high heat until crisp. Remove from skillet with a slotted spoon; transfer to paper towels. In the same skillet, cook and stir pork for 3 to 4 minutes or just until done. Remove with slotted spoon. If necessary add 1 to 2 teaspoons olive oil to skillet. Add apples; cook for 2 to 3 minutes or until apples are crisp-tender, turning occasionally.
  4. Arrange watercress on four dinner plates; top with pork and apples. Sprinkle with pancetta, pecans and crumbled goat cheese. Drizzle with apple-honey dressing.
  • Tips: If using a sugar substitute, we recommend Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 234 calories, 11 g carb. and total sugar 9 g.
  • Once cooled, candied pecans can be stored in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.

Nutrition information

  • Serving size: 1½ cups salad mixture, 4 teaspoons dressing, 2 teaspoons pecans and scant 1½ teaspoons cheese
  • Per serving: 236 calories; 12 g fat(3 g sat); 2 g fiber; 12 g carbohydrates; 21 g protein; 5 mcg folate; 59 mg cholesterol; 9 g sugars; 1,104 IU vitamin A; 16 mg vitamin C; 68 mg calcium; 1 mg iron; 271 mg sodium; 517 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 1 fat, 1 vegetable, ½ fruit

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