Hope you enjoy and Happy cooking,
1/3 cup olive or vegetable oil
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 oz) mixed baby greens or Italian-blend salad greens
1 medium red or green apple, chopped (1 cup)
1/2 cup crumbled Gorgonzola or blue cheese (2 oz)
1/3 cup chopped walnuts, toasted
In small bowl, beat vinaigrette ingredients with wire whisk until smooth.
In large bowl, toss salad ingredients with vinaigrette just before serving.
To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
The vinaigrette can be made up to 2 days ahead of time. Cover tightly and refrigerate until serving time. This salad is so good. Add some grilled chicken if desired.
- What to sip with your salad (aptkitchen.wordpress.com)
- Tuesday’s Recipe – Quinoa-Almond Salad (fitnesslovingmom.com)