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"The belly rules the mind."--Spanish Proverb

Festive Holiday Salad Recipe

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This recipe for Festive Holiday Salad is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Dressing:
1/4 cup red wine vinegar
2 tsp. finely chopped shallots
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/3 cup plus 1 Tbsp. extra-virgin olive oil

Salad:
1 cup shelled walnuts
5 cups mixed baby greens or baby arugula
1 head romaine lettuce, coarsely chopped (about 8 cups)
1 cup cherry tomatoes, halved
1 cup crumbled goat cheese (about 4 ounces)
1 cup cooked, crumbled bacon
1/2 cup dried cranberries
1/4 cup red onion, chopped

Directions:
Directions:
To make dressing: In a medium bowl, whisk together vinegar, shallots, mustard, salt and pepper. Slowly whisk in oil until well blended.

Preheat oven to 350°. On a baking sheet, spread walnuts into one even layer. Bake about 8 minutes, or until fragrant, checking often to prevent burning. Remove and let cool.

To make salad: In a large bowl, toss together baby greens, romaine, tomatoes, walnuts and dressing. Add goat cheese and 1/2 cup bacon; toss gently to combine. Sprinkle with cranberries, red onion and remaining bacon before serving. INSIDE FOOD
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