20 minutes and two steps is all it takes to toss together a lovely salad.
cup olive or vegetable oil
cup red wine vinegar
teaspoon Dijon mustard
clove garlic, finely chopped
bag (10 oz) mixed baby greens or Italian-blend salad greens
medium red or green apple, chopped (1 cup)
cup crumbled Gorgonzola or blue cheese (2 oz)
cup chopped walnuts, toasted
In small bowl, beat vinaigrette ingredients with wire whisk until smooth.
In large bowl, toss salad ingredients with vinaigrette just before serving.
To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
The vinaigrette can be made up to 2 days ahead of time. Cover tightly and refrigerate until serving time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.