Mixed Greens and Fruit Salad with Warm Onion Vinaigrette
When you're looking for a show-stopping salad, try our unique and delicious warm dressing that tops mixed baby greens, fresh and dried fruits, toasted pecans and crumbled blue cheese.
Ingredients
3 tablespoons olive oil0.25 cup finely chopped sweet onion or shallots1 cup Swanson® Chicken Broth2 tablespoons balsamic vinegar0.25 cup packed brown sugar1 tablespoon coarse-grain Dijon-style mustard16 ounces mixed salad greens2 ripe pear or apples, thinly sliced (about 2 cups)0.5 cup dried dried cherries or cranberries0.25 cup pecans, toasted0.5 cup crumbled blue cheese
Instructions
Heat 1 tablespoon of the oil in a 2-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until it's tender.Stir the broth, vinegar, brown sugar and mustard in the saucepan and heat to a boil. Cook for 5 minutes or until the mixture is slightly reduced. Remove the saucepan from the heat. Beat the remaining oil into the broth mixture with a fork or whisk.Toss the salad greens with 1/2 cup dressing in a large bowl. Arrange the greens on a serving platter. Top with the pears, cherries, pecans and cheese, if desired. Serve with the remaining dressing.
Mixed Greens and Fruit Salad with Warm Onion Vinaigrette
Print
When you're looking for a show-stopping salad, try our unique and delicious warm dressing that tops mixed baby greens, fresh and dried fruits, toasted pecans and crumbled blue cheese.
Ingredients
3 tablespoons olive oil0.25 cup finely chopped sweet onion or shallots1 cup Swanson® Chicken Broth2 tablespoons balsamic vinegar0.25 cup packed brown sugar1 tablespoon coarse-grain Dijon-style mustard16 ounces mixed salad greens2 ripe pear or apples, thinly sliced (about 2 cups)0.5 cup dried dried cherries or cranberries0.25 cup pecans, toasted0.5 cup crumbled blue cheese
Instructions
Heat 1 tablespoon of the oil in a 2-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until it's tender.Stir the broth, vinegar, brown sugar and mustard in the saucepan and heat to a boil. Cook for 5 minutes or until the mixture is slightly reduced. Remove the saucepan from the heat. Beat the remaining oil into the broth mixture with a fork or whisk.Toss the salad greens with 1/2 cup dressing in a large bowl. Arrange the greens on a serving platter. Top with the pears, cherries, pecans and cheese, if desired. Serve with the remaining dressing.
Recommended
Baby-Back Ribs
Baby-Back Ribs, enough said.
Chicken Alfredo
A buttery, creamy and robust Italian classic, a meal that's sure to please the whole family!
Zucchini Bread
Ready to try something unique and exciting? This recipe for zucchini bread will forever change the way you look at zucchini!
Grandma's Famous Apple Pie
Feeling nostalgic? Looking for a great dessert? Learn how to bake an apple pie just how Grandma used to make it!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal