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Mixed Greens with Cranberry Balsamic Vinaigrette


Mixed Greens with Cranberry Balsamic Vinaigrette

Mixed Greens with Cranberry Balsamic Vinaigrette

Yield

Makes 4 servings

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

  1. 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.
  2. 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.
  3. Pour dressing over lettuce mixture, toss gently, yet thoroughly to coat evenly. Top with pecans and cheese and serve immediately.

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

Fat 5.5
Vegetable 2
Fruit 1

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