|
| 1/3 | cup olive or vegetable oil |
| 1/4 | cup balsamic or red wine vinegar |
| 2 | tablespoons sugar |
| 1 | teaspoon Dijon mustard |
| 1 | clove garlic, finely chopped |
|
| 1 | bag (10 ounces) mixed baby greens or Italian-blend salad greens |
| 1 | avocado, pitted, peeled and sliced |
| 1/3 | cup pistachio nuts |
| 1/4 | cup dried cranberries |
| 1. | In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth. |
| 2. | In serving bowl, toss vinaigrette and all Salad ingredients just before serving. |
|
| To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake about 10 minutes, stirring occasionally, until golden brown and fragrant. Watch carefully because nuts brown quickly. Or cook nuts in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant. |
|
| Toss 2 cups quartered strawberries, 1 package (4 ounces) goat cheese crumbles and 1/3 cup slivered almonds, toasted with greens and vinaigrette.
|
|
| Toss 1 medium green apple, chopped (1 cup), 4 ounces Gorgonzola or blue cheese, crumbled (1 cup), and 1/3 cup toasted walnuts with greens and vinaigrette. |
|
| Toss 2 cups fresh mushrooms, sliced, 1 1/2 cups grape tomatoes, cut in half and 1/3 cup finely sliced purple onion with greens and vinaigrette. |
Nutrition Information:
235 ( 125); 20g ( 3g, ncg); 0mg; 35mg; 14g ( 3g, ncg); 3g 30%; 18%; 4%; 6% 0 ; 3 ; 3 1/2 nc