Sunday, November 20, 2011
Mixed Green Salad with Gorgonzola, Dried Cranberries, and Pine Nuts
This delightful salad is festive enough for your holiday buffet table, but easy enough to enjoy anytime.
While you can use a purchased balsamic vinaigrette in this recipe, I suggest trying our Honey-Lemon Balsamic Vinaigrette, as recommended. The homemade dressing is quick and easy to make, and much more economical!
2 tablespoons pine nuts
4 to 6 ounces (4 to 6 cups) mixed salad greens (e.g., spring mix, mesclun, field greens, or your favorite mixture)
4 to 6 tablespoons Honey-Lemon Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
1/3 cup gorgonzola cheese, crumbled
1/4 cup dried cranberries
Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.
Place the mixed salad greens in a large bowl. Add the dressing to the salad greens, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.
Add the gorgonzola, cranberries, and toasted pine nuts to the salad. Toss lightly, and serve.
-- 2-4 servings