Wednesday, July 1, 2020

Mesclun Salad with a Balsamic Strawberry Vinaigrette




Mesclun Salad with a Balsamic Strawberry Vinaigrette
2 Servings
Ingredients
6 ounces mesclun salad mix
1 Persian cucumber, sliced in coins
4 0unces grape tomatoes, halved, lengthwise
1 small red, orange or yellow bell pepper, sliced thin
½ ounce Strawberry preserves
3 ounces balsamic vinaigrette
1 ounce walnut halves
1 ounce goat cheese

Method
Thoroughly rinse salad mix and pat dry with paper towels. Trim the cucumber and slice them thinly into rounds. Halve the tomatoes. Remove seeds and veins from bell pepper and slice thin.
In a small bowl, whisk together the balsamic vinaigrette with the strawberry preserves.
Gently toss all the vegetables and dressing in a large bowl and top with the walnuts and goat cheese,

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