Mixed Baby Greens with Balsamic Vinaigrette

Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.

Yield

6 servings

Balsamic Vinaigrette Ingredients

1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons granulated (white) sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped

Salad Ingredients

1 (10 ounce) bag mixed baby greens or Italian-blend salad greens
1 avocado, pitted, peeled and sliced
1/3 cup pistachio nuts
1/4 cup dried cranberries

Directions

In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.

In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

Estimated Time

Preparation/Total Time: 20 minutes

Additional Information

To toast nuts, heat oven to 350°F (177°C). 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.

Nutritional Information

Amount per serving: Calories 235 (Calories from Fat 125), Total Fat 20 g (Saturated Fat 3 g), Cholesterol 0 mg; Sodium 35 mg; Total Carbohydrate 14 g (Dietary Fiber 3 g), Protein 3 g; Exchanges: 3 Vegetable; 3 1/2 Fat

Recipe Courtesy Of

Betty Crocker

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