Cherry-Pecan Tossed Salad
Recipe from
Midwest Living
This simple, mixed green salad with toasted pecans, dried cherries, and Parmesan cheese is a versatile side dish. Serve it at a barbecue or on an elegant holiday table.
Servings:
4 servings
Total Time:
20 mins
Ingredients
-
6 cupstorn mixed greenssee savings
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1/3 cupBalsamic Vinegar Dressing (see recipe below)see savings
-
1/2 cupdried cherriessee savings
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1/2 cuptoasted pecan halvessee savings
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Shaved or grated Parmesan cheesesee savings
Directions
1.
In a large bowl, toss greens with dressing. Divide among chilled plates.
2.
Top each salad with 2 tablespoons dried cherries, 2 tablespoons toasted pecan halves, and some shaved Parmesan cheese. Makes 4 servings.
Balsamic Vinegar Dressing
In a screw-top jar, combine 1/2 cup olive oil, 1/3 cup balsamic vinegar, 3 tablespoons soy sauce, 1 tablespoon Dijon-style mustard, 1 tablespoon snipped fresh parsley, and 1 teaspoon ground white pepper. Cover and shake until blended. Cover and store in the refrigerator for up to 2 weeks. Makes about 1 cup.
Nutrition information
Calories 284, Total Fat 21 g, Cholesterol 6 mg, Sodium 378 mg, Carbohydrate 19 g, Fiber 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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