Mesclun Salad W/ Pecans, Blue Cheese & Cranberry Vinaigrette
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 3 tablespoons red wine vinegar
- 1⁄3 cup olive oil
- 1⁄4 cup craisins
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon garlic, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons water
- 1 cup pecan halves
- 14 ounces mesclun
- 1 small red onion, sliced thinly
- 4 ounces blue cheese
- 1⁄2 cup craisins
directions
- In a blender, process ingredients from vinegar to water until cranberries are finely chopped.
- Spread pecans in a cookie sheet; bake at 350 stirring twice for 6 to 8 minutes; cool then chop.
- Just before serving, toss all ingredients except dressing in a large salad bowl to mix.
- Add dressing and toss until evenly coated.
- Serve topped with several Craisins.
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RECIPE SUBMITTED BY
Gillian Spence
Long Beach, California
I live in Long Beach, CA with my husband James, and our three dog babies. I love to cook, I started using the "Joy of Cooking" when I was 11 and still have it (though it's rather tattered!) to this day.