"Those who forget the pasta are condemned to reheat it."--Unknown

Festive Holiday Salad Recipe

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This recipe for Festive Holiday Salad, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Jordan
Added: Wednesday, November 21, 2007


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

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

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.

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