Baby Greens Salad With Cranberry Balsamic Vinaigrette

1. 1

   In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.

2. 2

   Preheat the oven to 400 degrees F.

3. 3

   Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.

4. 4

   To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.

5. 5

   Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.