Spring Salad with Pasta & Lemon Dressing

Ingredients

1 container spring mix organic greens

1 log 4 oz goat cheese (or more if preferred)!

1/4 cup or handful dried cranberries

1/2 cup walnuts or pecans

4 Tbs pure cane sugar

Dash cinnamon

 

Box bowtie pasta

 

Dressing:

Juice of 2 lemons

½ c olive oil

1 small shallot diced 

1 clove garlic minced 

1 T Dijon mustard

Sea salt and pepper

Aprox 1 Tbs diced fresh herbs such as basil or Italian parsley (or a mixture) or 1 tsp dried herbs


Mix all ingredients together and set aside

Description

Prepare the Dressing:

Juice of 2 lemons

½ c olive oil

1 small shallot diced

1 clove garlic minced

1 T Dijon mustard

Sea salt and pepper

1 Tbs of fresh herbs such as basil or Italian parsley, or a combination of both, diced, or 1 tsp of dried herbs

Mix all ingredients together and set aside.


Prepare bowtie pasta

According to box directions, usually about 10 minutes. Drain and cool. Can be done a day ahead. Make sure to salt the water! About ¼ cup of salt.


Prepare the Nuts:

Put nuts, sugar, dash of salt and pepper into a frying pan set on medium high. Stay near the pan! When the sugar starts to melt, stir until the nuts are fragrant and coated. Do not leave them alone, they can burn very quickly. Remove nuts to a foil sheet to cool. Sprinkle with cinnamon.


Toss the greens with the pasta, cranberries, nuts and dressing. A few minutes prior to plating and eating sprinkle the top with the goat cheese.

Recipe Story

In a Fine Cooking Magazine, I believe it was, maybe 20 years ago (!) they had a recipe with pasta and salad. This is my rendition.

Go gluten free with a GF pasta.

Add anything you like to the salad, the list is endless: olives, beets, fennel, radishes, asparagus, orange slices...