Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Assorted Greens with Feta, Cinnamon Dusted Pecans and Raspberry Vinaigrette

PrintPrint Recipe
  • Yield: 5 servings
  • Prep Time: 0:20
  • Cook Time: 5 minutes

Ingredients

  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter OR margarine
  • 3/4 cup pecan halves
  • Raspberry Vinaigrette
  • 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 ground mustard
  • 1 cup corn oil
  • 1-1/2 teaspoons chives
  • Dash black fine grind pepper
  • Dash salt
  • Salad
  • 5 ounces salad greens
  • 2/3 cup crumbled Feta cheese
  • Fresh raspberries, optional

Directions

  1. 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.
  2. 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:
  1. 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.
  2. 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.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Homemade Caramel Rolls

Blueberry Vinaigrette

Chipotle and Bacon Pecan Rolls

You May Also Like

Homemade Caramel Rolls

Blueberry Vinaigrette

Chipotle and Bacon Pecan Rolls
print image

Assorted Greens with Feta, Cinnamon Dusted Pecans and Raspberry Vinaigrette

  • Yield: 5 servings
  • Prep Time:  20 minutes
  • Cook Time: 5 minutes

Ingredients

  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter OR margarine
  • 3/4 cup pecan halves
  • Raspberry Vinaigrette
  • 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 ground mustard
  • 1 cup corn oil
  • 1-1/2 teaspoons chives
  • Dash black fine grind pepper
  • Dash salt
  • Salad
  • 5 ounces salad greens
  • 2/3 cup crumbled Feta cheese
  • Fresh raspberries optional

Directions

  • 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.
  • 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.