Mixed Greens with Berries and Honey-Glazed Nuts

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  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons honey
  • 1/2 cup whole or roughly chopped walnuts, pecans, almonds, or skinned hazelnuts
  • Dressing:
  • 1/3 cup raspberries, blackberries and/or blueberries
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, crushed and peeled
  • 1/2 teaspoon honey
  • 2 tablespoons finely chopped shallots
  • Salt and freshly ground black pepper
  • Salad:
  • 10 cups mixed salad greens (about 8 ounces)
  • 1 cup blackberries, raspberries and/or blueberries
  • 1/2 cup crumbled goat cheese


Preheat oven to 350°F. Line a baking sheet with foil; lightly coat with oil or non-stick cooking spray. Combine olive oil and honey in a bowl. Add nuts and toss to coat. Season lightly with salt and pepper. Transfer to prepared sheet and bake, stirring occasionally, 10-14 minutes or until lightly toasted. Cool completely. For dressing, combine all ingredients except shallots in a blender or food processor. Blend until smooth. Transfer to a bowl and stir in shallots. Season to taste with salt and pepper. Just before serving, place greens in a large bowl and toss gently with dressing. Garnish with berries, nuts, and cheese. Serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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