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+ servings

Mixed Greens Salad with Pecans, Blue Cheese, 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, cheese, and onion in this salad.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20
Total Time20 minutes
Recipe Serving Size10

Cooking Tools Required

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


  • 12 cup mixed greens about 2 pounds for 10 servings
  • 1 1/2 cup pecan halves toasted
  • 1 red onion thinly sliced
  • 8 ounce blue cheese crumbled

Fruit toppings (optional):

  • 2 apple sliced apple or pear, or segmented orange

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

  • ¼ cup vinegar sherry, red wine, balsamic, etc.
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ cup extra virgin olive oil


  • 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, red onion, fruit, and blue cheese.
Reheating Instructions

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


Calories: 359kcal | Carbohydrates: 10g | Protein: 7g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 452mg | Potassium: 259mg | Fiber: 3g | Sugar: 5g | Vitamin A: 747IU | Vitamin C: 14mg | Calcium: 143mg | Iron: 1mg