- 3 tablespoons olive oil
- 1 tablespoon raspberry vinegar
- 1 tablespoon chopped fresh basil
- 2 teaspoons brown sugar
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, minced
- Dash pepper
- 3 cups torn mixed salad greens
- 2 tablespoons chopped dried cranberries
- 2 tablespoons sliced almonds, toasted
- In a small bowl, whisk the oil, vinegar, basil, brown sugar, mustard, garlic and pepper. Divide salad greens between two plates; drizzle with dressing. Sprinkle with cranberries and almonds. Yield: 2 servings.
Reviews forMixed Greens with Garlic-Basil Vinaigrette
"Delicious ! I loved this salad. I made it with dried cherries instead of cranberries since that's what I had on hand."
"This dressing is fabulous as a marinade or condiment for grilled fish or chicken too. It's really great!"