Pickled Onion, Blue Cheese, & Berry Salad
- Number of Servings: 8
Ingredients
1/4 cup water1/4 cup sherry vinegar, divided4 teaspoons agave nectar, divided2/3 cup thinly vertically sliced Vidalia onion1 teaspoon Dijon mustard1/4 teaspoon freshly ground black pepper1/8 teaspoon salt3 tablespoons extra-virgin olive oil2 (4-ounce) packages baby mixed herb salad1/2 cup (2 ounces) crumbled blue cheese1 (6-ounce) package fresh raspberries
1. Combine 1/4 cup water, 2 tablespoons vinegar, and 1 tablespoon agave in a small bowl. Add onion; toss to coat. Marinate at room temperature for 30 minutes; drain.
2. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon agave, mustard, pepper, and salt in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add salad greens; toss gently to coat. Arrange about 1 cup salad on each of 8 plates. Top each serving with about 1 tablespoon onion, 1 tablespoon cheese, and about 6 raspberries.
Nutritional info - cheese & dressing:
Calories: 81.6
Total Fat: 7.1 g
Cholesterol: 5.3 mg
Sodium: 151.9 mg
Total Carbs: 3.9 g
Dietary Fiber: 0.0 g
Protein: 1.5 g
Serving Size: Serves 8
2. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon agave, mustard, pepper, and salt in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add salad greens; toss gently to coat. Arrange about 1 cup salad on each of 8 plates. Top each serving with about 1 tablespoon onion, 1 tablespoon cheese, and about 6 raspberries.
Nutritional info - cheese & dressing:
Calories: 81.6
Total Fat: 7.1 g
Cholesterol: 5.3 mg
Sodium: 151.9 mg
Total Carbs: 3.9 g
Dietary Fiber: 0.0 g
Protein: 1.5 g
Serving Size: Serves 8
Nutritional Info Amount Per Serving
- Calories: 100.6
- Total Fat: 7.2 g
- Cholesterol: 5.3 mg
- Sodium: 177.0 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.3 g
- Protein: 2.2 g
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