Mixed Greens with Toasted Pine Nuts, Crumbled Bleu Cheese and Cranraisins

Try this very easy salad for a dinner party or an easy meal salad for dinner or lunch. It can be served two ways – one with all ingredients and tossed prior to serving or serve the salad in a decorative bowl and have all ingredients separate and let your guests choose how much or how little of the ingredients they would like to have. One last thing, always add dressing before serving if planning on mixing it together for your guests, if not your salad will wilt and look like almost half of what you thought you made. This recipe would be a great salad for 8 people or a meal for 4 served with crostini. Adjust ingredient amounts for the number of people serving.

Ingredients

Crostini (optional)
1/4 cup olive oil
1 garlic clove pressed through a garlic press or 1 cube of Dorat brand garlic
1/2 of a baguette thinly sliced on a diagonal
Salad
1/2 cup of toasted pine nuts
1/2 lb. of mixed greens
5 oz. of crumbled blue cheese
1/2 cup of cranraisins
Brianna’s Blush Vinaigrette
Freshly cracked pepper

Technique

For crostini, mix oil and garlic together. Brush one side of each sliced baguette with mixture and bake in preheated oven at 375 degrees for 8 to 10 minutes or until golden brown. Set aside and make salad.

Toast pine nuts over low heat in small skillet. Stir often. Once a little brown remove and set aside. Rinse mixed greens and drain thoroughly (they should be dry or dressing will not adhere to the greens) and set aside in a nice serving bowl. Depending on how you plan to serve. Put all sides in separate decorative dishes and bring them out of the fridge when it’s time to serve for both serving styles. When ready to serve, you can choose to place all ingredients on the table for your guests to assemble their own salad or add all the ingredients on top and serve the dressing on the side. Serve with crostini if using.

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