Mixed Greens and Fruit Salad with Warm Onion Vinaigrette
When you're looking for a show-stopping salad, try our unique and delicious warm dressing that tops mixed baby greens, fresh and dried fruits, toasted pecans and crumbled blue cheese.
Ingredients
3 tablespoons olive oil
0.25 cup finely chopped sweet onion or shallots
1 cup Swanson® Chicken Broth
2 tablespoons balsamic vinegar
0.25 cup packed brown sugar
1 tablespoon coarse-grain Dijon-style mustard
16 ounces mixed salad greens
2 ripe pear or apples, thinly sliced (about 2 cups)
0.5 cup dried dried cherries or cranberries
0.25 cup pecans, toasted
0.5 cup crumbled blue cheese
0.25 cup finely chopped sweet onion or shallots
1 cup Swanson® Chicken Broth
2 tablespoons balsamic vinegar
0.25 cup packed brown sugar
1 tablespoon coarse-grain Dijon-style mustard
16 ounces mixed salad greens
2 ripe pear or apples, thinly sliced (about 2 cups)
0.5 cup dried dried cherries or cranberries
0.25 cup pecans, toasted
0.5 cup crumbled blue cheese
Instructions
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.
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.
Toss the salad greens with 1/2 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.
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.
Toss the salad greens with 1/2 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.
Mixed Greens and Fruit Salad with Warm Onion Vinaigrette
When you're looking for a show-stopping salad, try our unique and delicious warm dressing that tops mixed baby greens, fresh and dried fruits, toasted pecans and crumbled blue chees...
Directions
Print
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.
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.
Toss the salad greens with 1/2 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.
Ingredients
3 tablespoons olive oil
0.25 cup finely chopped sweet onion or shallots
1 cup Swanson® Chicken Broth
2 tablespoons balsamic vinegar
0.25 cup packed brown sugar
1 tablespoon coarse-grain Dijon-style mustard
16 ounces mixed salad greens
2 ripe pear or apples, thinly sliced (about 2 cups)
0.5 cup dried dried cherries or cranberries
0.25 cup pecans, toasted
0.5 cup crumbled blue cheese
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