Mixed Greens Salad with Pecans, Blue Cheese, Raspberries, and Creamy Balsamic Vinaigrette

Serving Size: 10

This salad features a homemade, creamy balsamic dressing that is both naturally sweet and tart. It pairs perfectly with the fruit, nuts, and cheese, in this salad.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Ingredients

12 cup mixed greens about 2 pounds for 10 servings
1 1/2 cup pecan halves toasted
8 ounce blue cheese crumbled
2 cup raspberries

For the vinaigrette (MAKES ABOUT 1 CUP FOR 10 SERVINGS):

¼ cup balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¾ cup extra virgin olive oil

Instructions

Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

To make the dressing:

In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
Top salad with pecans, raspberries, and blue cheese.

Reheating Instructions

Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.

Nutrition