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foodforgroups

Mixed Greens with Walnuts-Blue Cheese and Balsamic Vinaigrette

Total Time 20 mins
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 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 a dry cast iron skillet
  • 1 Cup dried cranberries, such as Ocean Spray Craisins
  • 1 Cup blue cheese, crumbled
  • ½ Cup balsamic vinegar
  • 2 tbsp chopped garlic
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • 1 ¼ Cup extra virgin olive oil

Instructions
 

  • 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.

Notes

*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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