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
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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 Food Main Recipes Breakfast and Brunch Breads Appetizers and Hors d'Oeuvres Salads and Dressings Soup and Stews Side Dishes Entrees Sandwiches and Pizzas Desserts Drinks Advice Cooking Tips Ingredients and Spices Tools and Appliances Eating Out Jessica Seinfeld Go to Home
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