Friday, August 8, 2014

Mixed Greens and Fruit Salad with Warm Onion Vinaigrette

SERVINGS: 8   |  PREP TIME: 10 Minutes
COOK TIME: 15 Minutes
3     tablespoons olive oil
¼    cup finely chopped sweet onion or shallots
1     cup Swanson® Chicken Broth (Regular, Natural Goodness®
       or Certified Organic)
2     tablespoons balsamic vinegar
¼    cup packed brown sugar
1     tablespoon coarse-grain Dijon-style mustard
2     bags (5 to 8 ounces each) mixed salad greens
2     ripe pears or apples, thinly sliced (about 2 cups)
½    cup dried cherries or cranberries
¼    cup pecans, toasted
Crumbled blue cheese (optional)

1. Heat 1 tablespoon of the oil in a 2-quart saucepan over 
    medium heat. Add the onion and cook for 3 minutes or 
    until it's tender.
2. Stir the broth, vinegar, brown sugar and mustard in the
    saucepan and heat to a boil. Cook for 5 minutes or until the
    mixture is slightly reduced. Remove the saucepan from
    the heat. Beat the remaining oil into the broth mixture with a
    fork or whisk.
3. Toss the salad greens with ½ cup dressing in a large bowl.
    Arrange the greens on a serving platter. Top with the pears,
    cherries, pecans and cheese, if desired. Serve with the
    remaining dressing. 

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