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White Gull Tossed Salad
- Makes: 4 servings
- Start to Finish
Top mixed greens with toasted pecans, dried cherries, and Parmesan cheese for an easy and fresh side dish.
torn mixed greens
Balsamic Vinegar Dressing (see recipe below)
toasted pecan halves
Shaved or grated Parmesan cheese
In a large bowl, toss greens with dressing. Divide among chilled plates.
Top each salad with 2 tablespoons dried cherries, 2 tablespoons toasted pecan halves, and some shaved Parmesan cheese.
snipped fresh parsley
ground white pepper
- In a screw-top jar, combine olive oil, balsamic vinegar, soy sauce, dijon-style mustard, snipped fresh parsley, and ground white pepper. Cover and shake until blended. Cover and store in the refrigerator for up to 2 weeks. Makes about 1 cup.
(White Gull Tossed Salad)
Servings Per Recipe 4, sodium (mg) 378, fiber (g) 4, carb. (g) 19, chol. (mg) 6, Fat, total (g) 21, cal. (kcal) 284