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Mixed Field Greens with Goat Cheese and Nicoise Olive Vinaigrette

Salad Recipes from AlansKitchen.comMakes 8 servings

Prep time: 40 min.
Chilling time: 1 hr.

Ingredients:

  • 1 - cup 50% Less Sodium Beef Broth
  • 1/2 - cup olive oil
  • 1/4 - cup balsamic vinegar
  • 1/4 - cup finely chopped nicoise or Greek olive
  • 2 - Tablespoons minced shallots
  • 1 - teaspoon Dijon-style mustard
  • Freshly ground black pepper
  • 12 - cups spring salad mix with radicchio (about 4 oz.)
  • 2 - cups watercress
  • 1 - cup thinly sliced red pepper strips
  • 4 - ounces goat cheese, crumbled

Directions:

  1. Heat broth in small saucepan to a boil; reduce heat and simmer until reduced to 1/2 cup.
  2. Mix reduced broth, olive oil, balsamic vinegar, olives, shallots, mustard and black pepper to taste.
  3. Cover and refrigerate at least 1 hr. or until serving time.
  4. Toss greens, watercress, red pepper and goat cheese in large serving bowl.
  5. Cover and refrigerate until serving time. Serve with vinaigrette.

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