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Mesclun Salad with Cranberry Vinaigrette

  • 8servings
  • 233calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Dressing

  2. 1/3 cup extra-virgin olive oil

  3. 3 tablespoons champagne or sherry vinegar

  4. 1 tablespoon Dijon mustard

  5. 3/4 teaspoon salt

  6. 1/4 teaspoon freshly ground black pepper

  7. 1/2 cup dried cranberries

  8. Salad

  9. 10 cups (10 ounces) packed mesclun or mixed torn salad greens

  10. 4 ounces goat cheese, crumbled

  11. 1/2 cup walnuts or pecans, coarsely chopped and toasted*

Instructions Jump to Ingredients ↑

  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.

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