I created this salad from some random ingredients that I had on hand, and the combination was delicious.
Serve it as a light lunch with some crusty bread, or as a side dish or first course for dinner.
1 to 2 tablespoons pine nuts, to taste
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
3 tablespoons dried cherries
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, dried cherries, and toasted pine nuts to the salad. Toss lightly, and serve.
-- 2-4 servings