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Cherry-Pecan Tossed Salad
Ingredients
- 6 cups torn mixed greens
- 1/3 cup Balsamic Vinegar Dressing (see recipe below)
- 1/2 cup dried cherries
- 1/2 cup toasted pecan halves
- Shaved or grated Parmesan cheese
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
Ingredients
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 3 tablespoons soy sauce
- 1 tablespoon Dijon-style mustard
- 1 tablespoon snipped fresh parsley
- 1 teaspoon ground white pepper
Directions
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.
