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Mesclun Salad with Cranberry Vinaigrette
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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*
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:
| Serving Size: | |
| 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 |
This recipe appears in: Salads
