Flemings Salad

GREENS WITH LEMON BALSAMIC VINAIGRETTE, WALNUTS, CRANBERRIES AND TOMATOES

2 tablespoons sugar

1 tablespoon water

1/2 cup walnut halves

Lemon Balsamic Vinaigrette

2 (9-ounce) packages pre-washed romaine lettuce pieces OR assorted mixed greens

1/3 to 1/2 cup dried cranberries OR cherries

1/2 cup grape tomatoes, halved

8 crostini, sprinkled with grated Parmesan cheese and baked OR boiled until bubbly and melted


LEMON BALSAMIC VINAIGRETTE: In a 2-cup glass measure, combine 2 tablespoons fresh lemon juice, 1/4 cup white balsamic vinegar, 1 1/2 tablespoons finely chopped shallots, 1 1/2 tablespoons finely chopped fresh basil and 1 clove garlic, crushed (optional). Whisk together until well mixed. Gradually whisk in 1/2 cup extra virgin olive oil until well blended. Makes about 1 cup dressing. Refrigerate any leftover dressing.

In a medium skillet, heat sugar with water until dissolved and clear. Boil a minute, then stir in walnuts and cook, stirring often, until golden. Quickly turn out on no-stick foil and cool.

Prepare Lemon Balsamic Vinaigrette and set aside.

Just before serving, combine greens and Lemon Balsamic Vinaigrette (using amount desired). Toss well. Divide among 4 salad plates. Sprinkle tops of salads with walnuts, cranberries and tomato halves, dividing evenly. Serve each salad with 2 crostini.

Serving Size: Makes 4 dinner salad servings

Number of Servings: 1

Recipe submitted by SparkPeople user LAESUS.