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Champagne Vinaigrette:
2 tablespoons champagne vinegar or white
wine vinegar
1 tablespoon Dijon mustard
½ cup bottled clam juice
1 garlic clove, crushed
1/3 cup canola oil
1/3 cup honey
½ teaspoon salt
Salad:
12 cups mixed baby greens or spring mix
1 cup Spiced Pecans (see recipe)
1 cup dried cranberries
½ cup crumbled bleu cheese
Freshly ground black pepper
Instructions
2 tablespoons champagne vinegar or white
wine vinegar
1 tablespoon Dijon mustard
½ cup bottled clam juice
1 garlic clove, crushed
1/3 cup canola oil
1/3 cup honey
½ teaspoon salt
Salad:
12 cups mixed baby greens or spring mix
1 cup Spiced Pecans (see recipe)
1 cup dried cranberries
½ cup crumbled bleu cheese
Freshly ground black pepper
1. To prepare vinaigrette, place champagne vinegar, Dijon mustard, clam juice and garlic in a blender and purée until smooth. Slowly add oil, blending until smooth. Add honey and salt; blend well.
2. To prepare salad, place lettuce in a large salad bowl. Add pecans, cranberries and bleu cheese. Toss well. Drizzle with 1/2 cup Champagne Vinaigrette. (You’ll have vinaigrette left over). Add pepper. Toss. Serves 8.
Recipe by Dough Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Nutritional Information
2. To prepare salad, place lettuce in a large salad bowl. Add pecans, cranberries and bleu cheese. Toss well. Drizzle with 1/2 cup Champagne Vinaigrette. (You’ll have vinaigrette left over). Add pepper. Toss. Serves 8.
Recipe by Dough Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Per serving: 280 calories, 20g fat, 6g prot., 23g carbs., 3g fiber, 310mg sodium.
