Salad: Toss baby greens with 3/4 C. Vinaigrette and place on salad plates. Layer red onion (thinly sliced) on top, then add cheese, dried cranberries and walnuts.
Vinaigrette: In large bowl, whisk together garlic, mustard, salt and pepper. Slowly add oil, whisking constantly. Add lemon juice and vinegar; mix well. (Makes about 2 cups)
Caramelized Walnuts: In a large saute pan, mix sugar, water and vanilla, stirring to dissolve sugar. cook over medium heat without stirring until mixture turns light golden brown (swirl pan slowly to mix ingredients and add water if too sticky). Add walnuts, coat evenly and remove to cooling rack placed over a cookie sheet to catch drippings.
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 199 (57%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||30 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 21.3mg||7 %|
|Sodium 406.7mg||14 %|
|Potassium 190.5mg||5 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 29g|
|Protein 6.7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 348
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