Ingredients:
Cinnamon Dusted Pecans
1 tablespoon (15 mL) sugar
1/2 teaspoon (2.5 mL) cinnamon
1 tablespoon (15 mL) butter or margarine
3/4 (187 mL) cup pecan halves Combine sugar and cinnamon; 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 airtight container for up to two weeks.
Raspberry Vinaigrette
2/3 cup (166 mL) frozen, unsweetened raspberries
1/4 cup (62.5 mL) water
1/4 cup (62.5 mL) red wine vinegar (I used a little more)
1/2 cup (125 mL) light or golden corn syrup
1 1/2 (7.5 mL)teaspoons ground mustard
1/2 (125 mL)- 1 cup (250 mL) vegetable oil (the recipe called for 1 cup, but I found the vinaigrette not 'zingy' enough)
1 1/2 teaspoons chives (optional)
dash black pepper
dash salt (optional)
Combine raspberries, water, vinegar, corn syrup and ground mustard in a blender or food processor. Blend until smooth.
Gradually add oil. Stir in chives, pepper and salt. Chill until ready to serve.
Salad
5 ounces salad greens
Interesting veggies and/or fruit
2/3 cup (166 mL) crumbled feta cheese (we had a lovely sheep's feta which would have been perfect, but the rotten qwertylings got into it, so we were stuck with run-of-the-mill feta)
Fresh raspberries/blackberries optional
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.
