Prep Time: 12 minutes
Cook Time: none
Chill Time: none
Yield: 6 to 8 servings

  • 2 (5-ounce) packages mixed field greens
  • 1½ cups dried cranberries or Craisins
  • 1 small red onion, thinly sliced
  • 1 (5.5-ounce) log soft fresh goat cheese, crumbled
  • 1½ cups walnuts

For dressing:

  • 2½ tablespoons red wine vinegar
  • 1 tablespoon Dijon-style mustard
  • ½ tablespoon fresh thyme, finely chopped
  • 7 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

1. Mix greens, cranberries and onion in large salad bowl.
2. Sprinkle cheese and walnuts over salad mixture.
3. For dressing, mix vinegar, mustard and thyme in small bowl.
4. Gradually whisk in olive oil; season with salt and pepper.
5. Toss dressing with salad immediately before serving.

Tip:

To bring out a nice roasted nutty flavor, place the walnuts in a shallow baking dish and roast them in the oven for 10 minutes at 350° F.


Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing