Easy Mesclun Salad with Tangy Cranberry Vinaigrette Recipe

INGREDIENTS

Dressing 1/3 cup extra-virgin olive oil 3 tablespoons champagne or sherry vinegar 1 tablespoon Dijon mustard 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup dried cranberries Salad 10 cups (10 ounces) packed mesclun or mixed torn salad greens 4 ounces goat cheese, crumbled 1/2 cup walnuts or pecans, coarsely chopped and toasted* *To toast nuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.

PREPARATION:

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.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Sodium 325 mg Protein 7 g Fiber 2.5 g Carbohydrate 10 g Cholesterol 15 mg Saturated Fat 5 g Total Fat 19 g Calories from Fat 71 % Calories 233 DIETARY EXCHANGE: Fat 4 Vegetable 2