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"Assorted Greens with Cinnamon Dusted Pecans and Feta" Posted by qwertypie on 12-17-10 at 01:35 PM
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.