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20 minutes and two steps is all it takes to toss together a lovely salad.

Prep Time: 20 Min

Total Time: 20 Min

Makes: 6 servings

Recipe
Tips (1)
Reviews (1)
RECIPE TOOLBOX

INGREDIENTS

Vinaigrette
1/3
 cup olive or vegetable oil
1/4
 cup red wine vinegar
2
 tablespoons sugar
1
 teaspoon Dijon mustard
1
 clove garlic, finely chopped
Salad
1
 bag (10 oz) mixed baby greens or Italian-blend salad greens
1
 medium red or green apple, chopped (1 cup)
1/2
 cup crumbled Gorgonzola or blue cheese (2 oz)
1/3
 cup chopped walnuts, toasted

DIRECTIONS

1 In small bowl, beat vinaigrette ingredients with wire whisk until smooth. 2 In large bowl, toss salad ingredients with vinaigrette just before serving.
To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
The vinaigrette can be made up to 2 days ahead of time. Cover tightly and refrigerate until serving time.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 170mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 4g;
Percent Daily Value*:
  • Vitamin A 50.00%;
  • Vitamin C 15.00%;
  • Calcium 8.00%;
  • Iron 6.00%;
Exchanges:
  • 0 Starch;
  • 0 Fruit;
  • 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 1/2 High-Fat Meat;
  • 3 Fat;
Carbohydrate Choices:
  • 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

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