Name: Assorted Greens with Feta, Cinnamon Dusted Pecans and Raspberry Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 5 Servings
Ingredients: 1 tablespoon sugar; 1/2 teaspoon Spice Islands® Ground Saigon Cinnamon; 1 tablespoon butter OR margarine; 3/4 cup pecan halves; 2/3 cup frozen, unsweetened raspberries; 1/4 cup water; 1/4 cup red wine vinegar; 1/2 cup Karo® Light Corn Syrup; 1-1/2 teaspoons Spice Islands® Ground Mustard; 1 cup Mazola® Corn Oil; 1-1/2 teaspoons Spice Islands® Chives; Dash Spice Islands® Fine Grind Black Pepper; Dash salt; 5 ounces salad greens; 2/3 cup crumbled Feta cheese; Fresh raspberries, optional

Directions

Pecans: Combine sugar and cinnamon and set aside. Melt butter over medium heat in a large skillet. Add pecans and stir constantly until pecans are lightly toasted, about 5 minutes. Remove from heat and immediately add cinnamon sugar mixture. Stir well to mix. Pour onto a foil lined tray. Cool completely. Can be stored in air-tight container for up to two weeks. Vinaigrette: Combine raspberries, water, vinegar, corn syrup and ground mustard in a blender or food processor. Blend until smooth. Gradually add oil. Stir in chives and season with pepper and salt. Chill until ready to serve. Combine salad greens with feta cheese. Top with fresh raspberries, if desired. Drizzle with Raspberry Vinaigrette and top with Cinnamon Dusted Pecans. Reserve remaining vinaigrette for another meal.

Assorted Greens with Feta, Cinnamon Dusted Pecans and Raspberry Vinaigrette

Ingredients

Cinnamon Dusted Pecans

Raspberry Vinaigrette

Salad

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