Contributed by: NAPSA
(NAPSA) - Deciding to eat better does not have to be about denying yourself. Having more energy and staying healthier can be as easy as developing a few new habits. Here are a few tips to help:
This recipe is a restaurant-quality salad of crisp, fresh greens, tangy feta cheese, juicy whole raspberries, and cinnamon-dusted, pan-toasted pecan halves.
Prep Time: 20 minutes - Cook Time: 5 minutes
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.
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.
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.
For more information and recipes, visit www.karosyrup.com and www.argostarch.com.
Serving Size: Makes 5 Servings
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|