Mixed Field Greens with Goat Cheese an..

Provided by Campbell's Kitchen

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Mixed Field Greens with Goat Cheese and Nicoise Olive Vinaigrette

Prep: 40 mins
Cook: 1 hr.
Ready in: 1 hr., 40 mins

Serves:

Ingredients

1 cup Swanson® Lower Sodium Beef Broth
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped nicoise or Greek olive
2 tbsp. minced shallots
1 tsp. Dijon-style mustard
Freshly ground black pepper
12 cups spring salad mix with radicchio (about 4 oz.)
2 cups watercress
1 cup thinly sliced red pepper strips
4 oz. goat cheese , crumbled

Cooking Instructions

HEAT broth in small saucepan to a boil; reduce heat and simmer until reduced to 1/2 cup.

MIX reduced broth, olive oil, balsamic vinegar, olives, shallots, mustard and black pepper to taste. Cover and refrigerate at least 1 hr. or until serving time.

TOSS greens, watercress, red pepper and goat cheese in large serving bowl. Cover and refrigerate until serving time. Serve with vinaigrette.

TIP: Substitute crumbled feta cheese for goat cheese.

Recipe may be doubled.

Swanson Kitchen Tip: This recipe is also great using regular Swanson® Beef Broth or Certified Organic Beef Broth in place of the Lower Sodium Beef Broth.