Mixed Green Salad with Honey Pecans, Goat Cheese & Balsamic Vinaigrette
A definite summer salad. The honey glazed pecans, goat cheese and balsamic dressing really bring layers of flavors, and all the ingredients are a delicious combination. The dressing and honey pecans both can be made a day ahead.
Yield
6 servingsPrep
6 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Honey pecans | |||
| 1 | cup |
pecans
coarsely chopped |
|
| 3 | tablespoons |
honey
|
|
| 1 | tablespoon |
butter
melted, or vegetable oil |
|
| Balsamic vinaigrette | |||
| 2 ½ | tablespoons |
honey mustard
or to taste |
* |
| 1 | small |
garlic cloves
minced |
*
|
| 3 ½ | tablespoons |
balsamic vinegar
or to taste |
|
| 6 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Salad and topping | |||
| 16 | ounces |
mixed salad greens
1 pound |
|
| 1 | cup |
goat (chevre) cheese
crumbled |
*
|
| ½ | cup |
cranberries, dried
|
*
|
| 1 | each |
sweet red bell peppers
red, yellow or orange, cut into strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Honey pecans: | |||
| 237 | ml |
pecans
coarsely chopped |
|
| 45 | ml |
honey
|
|
| 15 | ml |
butter
melted, or vegetable oil |
|
| Balsamic vinaigrette: | |||
| 38 | ml |
honey mustard
or to taste |
* |
| 1 | small |
garlic cloves
minced |
*
|
| 53 | ml |
balsamic vinegar
or to taste |
|
| 9E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Salad and topping: | |||
| 462.4 | ml/g |
mixed salad greens
1 pound |
|
| 237 | ml |
goat (chevre) cheese
crumbled |
*
|
| 118 | ml |
cranberries, dried
|
*
|
| 1 | each |
sweet red bell peppers
red, yellow or orange, cut into strips |
|
Directions
Preheat the oven to 325°F.
Add the pecans, melted butter and honey in a small bowl, and gently toss until the pecans are all well coated.
Place them in a single layer on a baking sheet with a piece of parchment papper.
Bake for about 15 minutes or until the pecans are golden and brown.
Set aside and let cool enough to handle.
Add the honey mustard, garlic, and balsamic vinegar in a bowl, whisk until well blended.
Gradually add the olive oil into the mixture, whisking frequently until well mixed.
Season with salt and pepper.
Arrange the mixed greens among the individual serving plates.
Place the goat cheese, dried cranberries, red bell pepper strips, and honey pecans over the greens.
Drizzle the dressing to taste on top.
Serve.
