Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

Almond oil adds subtle nutty flavor to the dressing. You can use olive oil, if you prefer.

Joanne Weir
Recipe by Cooking Light July 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 1/4 cups salad, 2 teaspoons cheese, and 1 teaspoon almonds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat wine in a medium saucepan over medium-high heat until reduced to 2 tablespoons (about 10 minutes). Remove from heat, and stir in vinegar, oil, salt, and pepper.

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  • To serve salad, toss salad greens and fruit with dressing. Sprinkle with goat cheese and sliced almonds. Serve immediately.

Nutrition Facts

146 calories; calories from fat 39%; fat 6.8g; saturated fat 2.3g; mono fat 2.9g; poly fat 0.8g; protein 4.2g; carbohydrates 19.6g; fiber 3g; cholesterol 7mg; iron 0.8mg; sodium 152mg; calcium 51mg.
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