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1 cup Swanson® Beef Broth (Regular or 50% Less Sodium)
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1/2 cup olive oil
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1/4 cup balsamic vinegar
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1/4 cup finely chopped pitted niçoise or Greek olive
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2 tablespoons minced shallot
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1 teaspoon Dijon-style mustard
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Freshly ground black pepper
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12 cups spring salad mix with radicchio
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2 cups watercress
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1 cup thinly sliced red pepper strips
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1 cup crumbled goat cheese (about 4 ounces)
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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.
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.
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.
Easy Substitution: Substitute crumbled feta cheese for the goat cheese.
Cooking for a Crowd: This recipe may be doubled.
Notes:
Nutritional Values per Serving using Swanson Beef Broth: Calories 206, Total Fat 19g, Saturated Fat 5g, Cholesterol 11mg, Sodium 298mg, Total Carbohydrate 5g, Dietary Fiber 1g, Protein 4g, Vitamin A 67%DV, Vitamin C 40%DV, Calcium 7%DV, Iron 5%DV
Nutritional Values per Serving using Swanson 50% Less Sodium Beef Broth: Calories 206, Total Fat 19g, Saturated Fat 5g, Cholesterol 11mg, Sodium 242mg, Total Carbohydrate 5g, Dietary Fiber 1g, Protein 4g, Vitamin A 67%DV, Vitamin C 40%DV, Calcium 7%DV, Iron 5%DV
Nutritional Values per Serving using Swanson Certified Organic Beef Broth: Calories 206, Total Fat 19g, Saturated Fat 5g, Cholesterol 11mg, Sodium 256mg, Total Carbohydrate 5g, Dietary Fiber 1g, Protein 4g, Vitamin A 67%DV, Vitamin C 40%DV, Calcium 7%DV, Iron 5%DV
Tips:
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