Cranberry and Feta Salad with Dijon Vinaigrette
1 bag (10 oz.) mixed salad greens
1 cup dried cranberries
1 pkg. (4 oz.) Crumbled Feta Cheese
½ cup walnut pieces, toasted
2 Tbsp. balsamic vinegar
1 Tbsp. honey
1 tsp. Dijon mustard
¼ tsp. ground black pepper
¼ cup extra virgin olive oil
TOSS greens with cranberries, cheese, and walnuts in a salad bowl.
BEAT vinegar, honey, mustard, and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
POUR over salad; toss to coat.
Make it a Main Dish
Add 6 oz. of grilled chicken breast.
Serve with a whole-wheat, whole-grain roll.
How to Toast Nuts
Spread walnuts in a single layer on a baking sheet. Bake at 350°F for 5 minutes or until lightly toasted.