Salad

Baby Spinach and Spring Mix with Stilton and Pecans

Active Time: 15 minutes • Total Time: 0 minutes

Yields: 4 Servings

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Ingredients

  • BALSAMIC VINAIGRETTE:
  • ¾ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 teaspoon finely minced shallots
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • SALAD:
  • 5 ounces Earthbound Farm Organic Baby Spinach & Spring Mix
  • ½ cup toasted pecan pieces
  • 1 cup crumbled Stilton cheese
  • 16 organic cherry tomatoes

At Earthbound, we believe that “easy to make” should never mean “boring,” especially where salad is concerned!

Start with our Organic Baby Spinach & Spring Mix, two of our favorite salad greens in one convenient package. Add a tangy vinaigrette, creamy cheese and crunchy nuts, and you’ve got a fresh, delicious salad that’s elegant enough for a special occasion and quick enough for any weeknight.

And don’t stop there, customize! Sub another creamy blue cheese for the Stilton, or maybe some walnuts for the pecans. And instead of cherry tomatoes, try tossing in chunks of crisp apple or juicy pear.

Any way you make it, this lovely salad is perfect beside roast pork or chicken, a delicate baked fish, or even good ol’ meatloaf.

INSTRUCTIONS:

To make the vinaigrette, place the oil, balsamic, shallots, mustard, salt and pepper in a small glass jar and seal the lid tightly.

Shake vigorously to combine and set aside at room temperature.

Leftover vinaigrette can be stored in the refrigerator for 2 months. For best flavor, let it return to room temperature; shake vigorously before using.

To assemble the salad, place the baby greens in a large salad bowl and add about 1/4 cup of the vinaigrette.

Toss to coat the leaves, then taste and add more vinaigrette as desired.

Divide the greens among 4 plates.

Sprinkle each salad with some of the pecans and cheese.

Garnish with the tomatoes and serve immediately.

Yields about 4 servings

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