A great salad with an even better dressing!

Portofino Salad with Thyme Vinaigrette

Prep: 10 minutes
Cook: 15 minutes
Serves: 10

  • 1 garlic clove, crushed with press
  • 1⁄2 cup Our Family® Extra Virgin Olive Oil
  • 3 tbsp. Our Family® White Wine Vinegar
  • 2 1⁄2 tsp. chopped fresh thyme leaves
  • 1⁄2 tsp. Our Family® Dijon Mustard
  • 1⁄2 tsp. Our Family® Salt
  • 1/4 tsp. ground black pepper
  • 1 cup shelled walnuts
  • 1 package (10 oz.) spring mix salad greens
  • 1 package (4 oz.) plain chèvre (goat cheese), crumbled
  • 2/3 cup julienne cut sun-dried tomatoes in olive oil with herbs, drained
  • 1⁄2 cup chopped green onions

In medium bowl, whisk together garlic, oil, vinegar, thyme, mustard, salt and pepper until well blended. In medium skillet, cook walnuts over medium heat 13 to 15 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool completely. In large salad bowl, toss salad greens with chèvre, sun-dried tomatoes, green onions, walnuts and vinaigrette until well coated.

Approximate nutritional values per serving: 282 Calories, 27g Fat (5g Saturated), 5mg Cholesterol, 237mg Sodium, 7g Carbohydrates, 3g Fiber, 7g Protein

Chef’s Tip: Vinaigrette can be prepared and refrigerated up to 3 days in advance. Toast walnuts up to 1 week in advance, cool completely and store in a zip-top plastic bag.

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