Ingredients with Measurements:
- 6 cups mixed greens
- 1/2 cup crumbled Ballyhooly blue cheese
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup sliced red onion
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the mixed greens, crumbled blue cheese, chopped walnuts, dried cranberries, and sliced red onion.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately.
10 minutes
Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 320
- Fat: 27g
- Carbohydrates: 14g
- Protein: 7g
- Fiber: 3g
- Sugar: 9g
Substitutions for ingredients:
- Mixed greens: Any salad greens can be used, such as spinach or arugula.
- Ballyhooly blue cheese: Any blue cheese can be used.
- Walnuts: Pecans or almonds can be used instead.
- Dried cranberries: Raisins or chopped dates can be used instead.
- Red onion: Shallots or green onions can be used instead.
- Balsamic vinegar: Red wine vinegar or apple cider vinegar can be used instead.
- Honey: Maple syrup or agave nectar can be used instead.
Variations:
- Add sliced apples or pears for a fruity twist.
- Add grilled chicken or shrimp for a protein boost.
- Use a different type of cheese, such as feta or goat cheese.
- Add avocado or cucumber for extra freshness.
Tips and tricks:
- Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their flavor.
- Make the dressing ahead of time and store it in the fridge for up to a week.
- Use a mix of sweet and savory ingredients for a balanced flavor.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra blue cheese crumbles and chopped walnuts.
Garnishes:
- Blue cheese crumbles
- Chopped walnuts
- Fresh herbs, such as parsley or basil
Pairings:
- This salad pairs well with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftovers in the fridge and consume within 2 days.
Food history:
- Blue cheese originated in the United Kingdom in the 17th century.
- Walnuts have been cultivated for thousands of years and were a popular food in ancient Rome.
Flavor profiles:
- This salad has a mix of sweet and savory flavors, with the tangy blue cheese and balsamic dressing balancing out the sweetness of the cranberries and honey.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
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