Sunday, November 18, 2012

Mixed Green Salad with Honey Dijon Vinaigrette

Some people don't think that a salad has any place on a thanksgiving buffet, but I beg to differ.  A light, festive salad makes a delicious accompaniment to the carb filled feast! Even though I make this salad and vinaigrette all year round, it's still elegant enough for a holiday celebration.

For this salad, I like to use mixed greens, blue cheese crumbles (goat cheese and feta are also delicious), dried cranberries, and some pecan pieces for crunch.  The homemade vinaigrette is what really takes this salad to the next level; the perfect combination of sweet and tangy.  Don't be intimidated by making your own dressing, it's simple to whisk up and can be made in advance. For this large salad, I doubled the recipe below. 

Honey Dijon Vinaigrette:
* 1 tsp. balsamic vinegar
* 1 tbsp. dijon mustard
* 1 tbsp. honey
* 6 tbsp. olive oil
* salt & pepper to taste

Whisk together the vinegar, mustard, and honey until they are well combined.  Stream in the olive oil while continuously whisking.  Once the dressing comes together (it will be thick), season with salt and pepper.  

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