Mesclun Salad W/ Pecans, Blue Cheese & Cranberry Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A nice salad with the creamy & tangy taste of blue cheese bits mixed with sweet cranberries, lending some texture from the pecans. Ingredients:
3 tablespoons red wine vinegar |
1/3 cup olive oil |
1/4 cup craisins |
1 tablespoon dijon mustard |
1/2 teaspoon garlic, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons water |
1 cup pecan halves |
14 ounces mesclun |
1 small red onion, sliced thinly |
4 ounces blue cheese |
1/2 cup craisins |
Directions:
1. In a blender, process ingredients from vinegar to water until cranberries are finely chopped.
2. Spread pecans in a cookie sheet; bake at 350 stirring twice for 6 to 8 minutes; cool then chop.
3. Just before serving, toss all ingredients except dressing in a large salad bowl to mix.
4. Add dressing and toss until evenly coated.
5. Serve topped with several Craisins.
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