Ingrédients pour Baby Greens Salad With Cranberry Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 1/4 cup whole berry cranberry sauce
- 1 finely minced shallot
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper (to taste)
- 1/2 cup walnuts, toasted
- 5 cups baby greens
- 8 tablespoons crumbled goat cheese
- 4 tablespoons dried cranberries
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Comment préparer Baby Greens Salad With Cranberry Balsamic Vinaigrette
- In a small bowl, whisk together 2 tablespoons balsamic vinegar, 1/4 cup cranberry sauce, and 1 finely minced shallot.
- Slowly whisk in 1/4 cup olive oil, then season generously with salt and freshly ground black pepper to taste.
- Preheat your oven to 400°F (200°C).
- Spread 1/2 cup walnuts on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly browned. Set aside to cool.
- In a large bowl, gently toss 5 cups baby greens with enough cranberry balsamic vinaigrette to coat.
- Arrange the salad on plates.
- Top each salad with 2 tablespoons crumbled goat cheese (or mild blue cheese), 1 tablespoon dried cranberries, and 1/4 cup toasted walnuts.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
76g
Fat
66g
Carbs
7g
