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Mesclun Salad with Cranberry Vinaigrette


Mesclun Salad with Cranberry Vinaigrette

Mesclun Salad with Cranberry Vinaigrette

Yield

Makes 8 servings

Ingredients

1/3 cup extra-virgin olive oil
3 tablespoons champagne or sherry vinegar
1 tablespoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries
10 cups (10 ounces) packed mesclun or mixed torn salad greens
4 ounces goat cheese, crumbled
1/2 cup walnuts or pecans, coarsely chopped and toasted*

*To toast nuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.

Preparation

  1. For dressing, whisk together oil, vinegar, mustard, salt and pepper. Stir in cranberries. Cover; refrigerate at least 30 minutes or up to 24 hours before serving.
  2. For salad, combine salad greens, goat cheese and walnuts in large bowl. Add dressing; toss well. Transfer to chilled serving plates.

Nutritional Information

Sodium 325 mg
Protein 7 g
Fiber 2.5 g
Carbohydrate 10 g
Cholesterol 15 mg
Saturated Fat 5 g
Total Fat 19 g
Calories from Fat 71 %
Calories 233

Dietary Exchange

Fat 4
Vegetable 2

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