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Autumn Salad w/ Red Wine Vinaigrette




Source of Recipe


Barbara Lauterbach , Cooking Light, OCTOBER 2007


List of Ingredients




2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon salt
Pinch of dried basil
Pinch of ground red pepper
5 cups mixed salad greens
4 cups torn romaine lettuce
2 1/2 cups cubed Asian pear (about 1 large)
2 cups chopped Granny Smith apple (about 1 large)
1/2 cup thinly sliced red onion
1/4 cup (1 ounce) crumbled goat cheese


Recipe




Preparation
Combine first 9 ingredients in a bowl, stirring with a whisk.
Combine salad greens, romaine lettuce, Asian pear, apple, and red onion in a large bowl. Drizzle with vinaigrette, and toss well to coat. Sprinkle with crumbled goat cheese.

Yield
12 servings (serving size: about 1 cup salad and 1 teaspoon cheese)

Nutritional Information
CALORIES 48(60% from fat); FAT 3.2g (sat 0.8g,mono 2g,poly 0.3g); PROTEIN 1g; CHOLESTEROL 2mg; CALCIUM 19mg; SODIUM 40mg; FIBER 1.4g; IRON 0.4mg; CARBOHYDRATE 4.7g