White Gull Tossed Salad | Midwest Living
More
Close

White Gull Tossed Salad

White Gull Tossed Salad

3
Login to rate this recipe.
  • Makes: 4 servings
  • Start to Finish 20 mins

Login to save this recipe

Top mixed greens with toasted pecans, dried cherries, and Parmesan cheese for an easy and fresh side dish.

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.

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

  1. 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.

Nutrition Facts

(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

Add Your Comment