4 (1 cup)


  • 6 cups mixed greens, torn
  • 1/2 cup dried cherries
  • 1/2 cup pecan halves, toasted
  • Parmesan cheese, shaved or grated

Balsamic Vinegar Dressing:

  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon snipped fresh parsley
  • 1 teaspoon ground white pepper


In a screw-top jar, combine balsamic vinegar dressing ingredients. Cover and shake until blended.

In a large bowl, toss greens with about 1/3 cup of the dressing. Divide among chilled plates.

Top each salad with 2 tablespoons dried cherries, 2 tablespoons toasted pecan halves and some shaved parmesan cheese.


The dressing can be kept in the refrigerator for up to two weeks.