Mixed Spring Green Salad with Bourbon Vinaigrette
Recipe type: First Course, Side Dish
Cuisine: American
Serves: 6
Weight Watchers Info: 8 PointsPlus per serving
  • ¼ cup chopped shallots or green onions
  • ¼ cup olive oil
  • ½ cup & 1 tablespoon bourbon
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped, fresh basil leaves (or ¼ teaspoon dried basil)
  • 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme leaves)
  • 3 tablespoons cider vinegar
  • ¼ teaspoon granulated sugar
  • ½ cup coarsely chopped walnuts
  • 1 pear, cored and cut into ½ inch pieces
  • 3 ounces goat cheese, crumbled
  • 6 cups mixed salad greens (endive, bibb, romaine, or any combo, cleaned, orn into pieces
  • ½ red bell pepper, cored and seeded, cut into julienne strips
  • ½ green bell pepper, cored, seeded, cut into julienne strips
  1. For dressing, cook shallots or onions over medium-high heat in 1 tablespoon olive oil in a small saucepan for 2-3 minutes or until tender. Add ½ cup Jim Beam® Bourbon. Cook about 5 minutes, uncovered, until mixture is reduced to a glaze. Add parsley, basil, and thyme. Cook 1 minute. Cool to room temperature. Add remaining oil, vinegar, bourbon, sugar, salt, and pepper. Mix well. Chill at least 2 hours. Toast walnuts in preheated 350-degree oven 6 to 8 minutes. Allow to cool. Combine walnuts and remaining salad ingredients in large bowl. Toss with dressing. Makes 4-6 servings.
  2. Note: Jim Beam® prohibits the sharing of this work with individuals under the legal purchase age for alcohol. So, if you’re not of drinking age, ignore this recipe.
Recipe by The Taste Place at https://www.thetasteplace.com/mixed-spring-green-salad-with-bourbon-vinaigrette/