Mesclun Salad with Cranberry Vinaigrette
Makes 8 servings
|1/3||cup extra-virgin olive oil|
|3||tablespoons champagne or sherry vinegar|
|1||tablespoon Dijon mustard|
|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.
- 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.
- For salad, combine salad greens, goat cheese and walnuts in large bowl. Add dressing; toss well. Transfer to chilled serving plates.
|Saturated Fat||5 g|
|Total Fat||19 g|
|Calories from Fat||71 %|
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