Mixed Field Greens with Goat Cheese and Nicoise Olive Vinaigrette

January 27, 2014

The creamy sweetness of the goat cheese in this salad is a nice balance to the olive vinaigrette and the peppery watercress. It's simple, sophisticated and really delicious.

1 cup Swanson® Beef Broth (Regular or 50% Less Sodium)
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped pitted niçoise or Greek olives
2 tablespoons minced shallots
1 teaspoon Dijon-style mustard
Freshly ground black pepper
12 cups spring salad mix with radicchio
2 cups watercress
1 cup thinly sliced red pepper strips
1 cup crumbled goat cheese (about 4 ounces)

Heat the broth in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook until the broth is reduced to 1/2 cup. 2 Beat the broth, olive oil, balsamic vinegar, olives, shallots and mustard in a medium bowl with a fork or whisk. Season with the black pepper. Cover and refrigerate for 1 hour or until serving time. 3 Toss the spring mix, watercress, red pepper and goat cheese in a large serving bowl. Cover and refrigerate until serving time. Serve with the dressing.

Nutritions

Calories
1562

Sodium
6044mg
251% DV

Fat
98g
150% DV

Protein
39g
79% DV

Carbs
127g
43% DV

Fiber
9g
37% DV