TLC Cooking "Mixed Greens with Cranberry Balsamic Vinaigrette"

Mixed Greens with Cranberry Balsamic Vinaigrette

Mixed Greens with Cranberry Balsamic Vinaigrette

YIELD Makes 4 servings
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INGREDIENTS

1/2	cup pecan halves
1	bag (4 ounces) mixed spring greens
1/2	cup dried sweetened cranberries
1/2	cup thinly sliced red onion
1/4	cup vegetable oil
2	tablespoons reduced-sodium soy sauce
2	to 3 tablespoons balsamic vinegar
2	tablespoons packed dark brown sugar
1	teaspoon grated fresh ginger
1/2	teaspoon dried red pepper flakes
1/2	cup (2 ounces) crumbled blue cheese or goat cheese

PREPARATION:

Place a medium skillet over medium-high heat until hot. Add pecans and cook 2 to 3 minutes or until just beginning to lightly brown, stirring constantly. Transfer to a plate and set aside to cool.
Place greens, cranberries and onion in a salad bowl or serving platter. In a jar, combine oil, soy sauce, vinegar, sugar, ginger and pepper flakes. Secure lid and shake vigorously until well blended.
Pour dressing over lettuce mixture, toss gently, yet thoroughly to coat evenly. Top with pecans and cheese and serve immediately.

This recipe appears in: Salads

NUTRITIONAL INFORMATION:

Serving Size:	1-1/2 cups salad with 2 tablespoons dressing
Sodium	458 mg
Protein	6 g
Fiber	3 g
Carbohydrate	26 g
Cholesterol	11 mg
Saturated Fat	5 g
Total Fat	27 g
Calories from Fat	66 %
Calories	360

DIETARY EXCHANGE:

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