Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

White Gull Tossed Salad




Source of Recipe


Source: Midwest Living


List of Ingredients




6 cups torn mixed greens
1/3 cup Balsamic Vinegar Dressing (see recipe below)
1/2 cup dried cherries
1/2 cup toasted pecan halves
Shaved or grated Parmesan cheese


Recipe



1. In a large bowl, toss greens with dressing. Divide among chilled plates.
2. Top each salad with 2 tablespoons dried cherries, 2 tablespoons toasted pecan halves, and some shaved Parmesan cheese. Makes 4 servings.
3. Balsamic Vinegar Dressing: In a screw-top jar, combine 1/2 cup olive oil, 1/3 cup balsamic vinegar, 3 tablespoons soy sauce, 1 tablespoon Dijon-style mustard, 1 tablespoon snipped fresh parsley, and 1 teaspoon ground white pepper. Cover and shake until blended. Cover and store in the refrigerator for up to 2 weeks. Makes about 1 cup.