Name: Mixed Greens with Pecans, Goat Cheese, and Dried Cranberries
Yield: Makes 10 servings
Ingredients: 1/4 cup red wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh thyme; 3/4 cup olive oil; 2 5-ounce bags mixed baby greens; 1 1/2 cups dried cranberries (about 7 ounces); 1 small red onion, very thinly sliced; 1 1/2 cups glazed or honey-roasted pecans or walnuts (about 8 ounces); 1 5.5-ounce log soft fresh goat cheese, crumbled (about 1 1/4 cups)

Recipe information

Yield
Makes 10 servings

Ingredients

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon chopped fresh thyme

3/4 cup olive oil

2 5-ounce bags mixed baby greens

1 1/2 cups dried cranberries (about 7 ounces)

1 small red onion, very thinly sliced

1 1/2 cups glazed or honey-roasted pecans or walnuts (about 8 ounces)

1 5.5-ounce log soft fresh goat cheese, crumbled (about 1 1/4 cups)

Preparation

Step 1
Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Step 2
Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.

TagsSalad Leafy Greens Vegetable Dried Cranberry Dried Fruit Fruit Pecan Nut Walnut Side Dinner Lunch Gluten Free Vegetarian Quick Easy No-Cook Thanksgiving Christmas Bon Appétit

Recipe notes

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