Mixed Greens And Fruit With Warm Onion Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a SWANSON broth recipe with a few notes from me. Great salad for the Fall season. Ingredients:
3 tablespoons olive oil |
1/4 cup sweet onion (or shallot), finely minced |
1 cup chicken broth |
2 tablespoons balsamic vinegar |
1/4 cup brown sugar, packed |
1 tablespoon coarse grain dijon mustard |
10 to 16 ounces bagged mixed salad greens |
2 ripe red apples or pears, cored and thinly sliced (about 2 cups) |
1/2 cup dried cranberries or cherries |
1/4 cup toasted pecans |
crumbled blue cheese (optional) |
Directions:
1. In a saucepan, heat 1 tablespoon oil over medium heat.
2. Add onion or shallot and cook until tender.
3. Stir in broth, vinegar, brown sugar and mustard. Bring to a boil.
4. Cook 5 minutes or until slightly reduced.
5. Remove from heat and whisk in remaining oil. Cool slightly.
6. Toss salad greens with 1/2 cup dressing. Arrange on serving platter.
7. Top with apples or pears, cranberries or cherries and pecans.
8. Sprinkle with cheese if using.
9. Serve with remaining dressing.
10. * KITCHEN BASICS brand makes a no salt chicken broth (beef broth too.) in cartons. Because I like to watch how much sodium I use, this is perfect for this recipe.
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