The Pioneer Woman Tasty Kitchen
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4-leaf Mixed Greens Salad with Balsamic Cherry Dressing

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Level: Easy

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Description

A refreshing salad and a super easy dressing.

Ingredients

  • 8 ounces, weight Fresh Arugula
  • 12 ounces, weight Baby Spinach Leaves
  • 8 ounces, weight Romaine Lettuce Hearts
  • 8 ounces, weight Bibb Lettuce
  • 6 ounces, weight Baby Carrots
  • 1 whole English Or Regular Cucumber
  • ¼ teaspoons Salt
  • 1 cup Cherry Jam
  • ¼ teaspoons Black Pepper
  • ½ cups Balsamic Vinegar

Preparation

Rinse each variety of greens in a colander then separate and lay the leaves on paper towels to pat dry.

On a cutting board cut up the greens and add them into a large mixing bowl. Rinse baby carrots, cut them in half and add them into the greens. Peel and thinly slice cucumber and add it into the mixing bowl. Add salt and black pepper and mix salad well with two forks.

In a small saucepan on low heat add cherry jam and balsamic vinegar. Stir and heat until jam melts. Remove from heat and let it cool. Add dressing to green salad and mix well.

Refrigerate covered for 30 minutes.

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