Cherry-Pecan Tossed Salad
- Makes: 4 servings
- Start to Finish 20 mins
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. Makes 4 servings.
Balsamic Vinegar Dressing
snipped fresh parsley
ground white pepper
- In a screw-top jar, combine olive oil, balsamic vinegar, soy sauce, Dijon-style mustard, parsley, and white pepper. Cover and shake until blended. Cover and store in the refrigerator for up to 2 weeks. Makes about 1 cup.
(Cherry-Pecan Tossed Salad)Servings Per Recipe 4, chol. (mg) 6, Fat, total (g) 21, carb. (g) 19, cal. (kcal) 284, fiber (g) 4, sodium (mg) 378