Mixed Greens with Cranberry Balsamic Vinaigrette
Makes 4 servings
|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|
- 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.
|Serving Size:||1-1/2 cups salad with 2 tablespoons dressing|
|Calories from Fat||66 %|
|Total Fat||27 g|
|Saturated Fat||5 g|
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