Mixed Greens with Walnuts-Blue Cheese and Balsamic Vinaigrette

Total Time 20 minutes
Course Salad
Cuisine American
Servings 8


  • 4  large hearts of romaine lettuce washed and dried
  • 1 cup Mesclun salad mix, prewashed
  • 1 cup red bell pepper sliced thin
  • 1 cup red onion sliced thin
  • 1 cup walnut pieces toasted in dry cast iron skillet
  • 1 cup dried cranberries
  • 1 cup blue cheese crumbled
  • ½ cup balsamic vinegar
  • 2 tbsp garlic chopped
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • 1 ¼ cup extra virgin olive oil


  • In a small bowl, whisk balsamic vinegar, garlic, salt, and pepper until salt dissolves. While whisking constantly add the oil by a thin stream until fully incorporated. Or put all ingredients into a glass jar with a tight-fitting lid and shake vigorously.
  • In a large salad bowl tear romaine lettuce into bite size pieces. Add the Mesclun Mix, bell pepper, onion, and toss. Add a small amount of dressing and toss gently. Add the toasted walnuts, dried cranberries, and blue cheese crumbles.
  • Serve immediately with additional dressing on the side.


*Dressing may be made and refrigerated for up to a week ahead. Take dressing from fridge 15 minutes before using.
Keyword GF, keto, Paleo, Vegan, vegetarian
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