Ingredients
1/3 cup pecan halves2 tablespoons plus 1/4 cup sugar, divided1 medium grapefruit, peeled and cut into segments4 cups spring mix salad greens3/4 cup chopped cucumber2 green onions, sliced1/2 medium ripe avocado, peeled and cubed2 bacon strips, cooked and crumbled3 tablespoons reduced-fat honey mustard salad dressing1/4 teaspoon coarsely ground pepper
Preparation
In a small nonstick skillet over medium heat, cook and stir pecans and 2 tablespoons sugar for 2-4 minutes or until sugar is melted. Spread on foil to cool.
Coat grapefruit segments with remaining sugar. Coat the same skillet with cooking spray; cook grapefruit over medium heat for 2-3 minutes on each side or until browned.
In a large bowl, combine the salad greens, cucumber, onions, avocado and bacon. Drizzle with salad dressing and toss to coat.
Divide salad among four serving plates. Top with grapefruit and pecans; sprinkle with pepper.
