White Gull Tossed Salad
- Makes: 4 servings
- Start to Finish 20 mins
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
- 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.
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, 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