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Assorted Greens with Feta, Cinnamon Dusted Pecans and Raspberry Vinaigrette

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


  • 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


  • 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.

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