Mixed Greens Salad with Pecans, Blue Cheese, Raspberries, and Creamy Balsamic Vinaigrette
$0.00 Cooking Fee
Serving Size: 3 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.
To make the dressing:
- In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
- To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
- Top salad with pecans, raspberries, and blue cheese.
Cook Times
Ingredients
Ingredients
- 2 pound mixed greens
- 1 1/2 cup pecan halves toasted
- 8 ounce blue cheese crumbled
- 8 ounce raspberries for 10 servings 1 cup
- 1 each small red onion peeled and thinly sliced
For the vinaigrette (MAKES ABOUT 1 CUP FOR 10 SERVINGS):
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup extra virgin olive oil
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, WhiskReheating/Serving Instructions
Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.
Nutrition
Calories: 363kcal | Carbohydrates: 10g | Protein: 8g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 17mg | Sodium: 409mg | Potassium: 334mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1220IU | Vitamin C: 28mg | Calcium: 153mg | Iron: 1mg
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