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You can top this salad with grilled chicken, steak or salmon, and it also goes really good with crab cakes. You can also just use it as a side salad. Note: If you add the oil too early while mixing the dressing it will blend too long and become too thick, making a thick dressing instead of the creamy texture that you want. Enjoy!
1 cup balsamic vinegar
1/4 cup Italian envelope dressing mix
1 cup vegetable and olive oil blend
4 cups greens
2 oz. goat cheese
1/3 cup chopped walnuts
1/2 cup dried cranberries
1. In a blender add balsamic and Italian dressing, mix blend for about 5 seconds.
2. Add oil and blend again until well mixed, about 15 seconds. Set aside.
3. Layer your salad ingredients - greens first, then goat cheese, nuts, and cranberries. If desired, add other ingredients now before drizzling the dressing over the salad and ingredients.
Reserve extra dressing for future use up to 2 weeks by keeping in the refrigerator.
Recipe courtesy of Melissa Sallah, Sugar Magnolias, 2009.
Melissa Sallah is Co-owner and Chef of Sugar Magnolias. Melissa has worked in restaurants since she was 14 years old and opened Sugar Magnolias in 2002. In addition to the restaurant they offer