Mesclun Salad with Cranberry Vinaigrette
the Editors of Publications International, Ltd.
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
- 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.
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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