Cooking Light and Hazelnut Salad

By NorbergRhonda

Serve with Cheesy Skillet Gnocchi

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1 (5-ounce) package mixed salad greens
• 1/3 cup halved seedless red grapes
• 2 tablespoons coarsely chopped toasted hazelnuts

Preparation

Step 1

Preparation

Combine olive oil, vinegar, and Dijon mustard in a large bowl, stirring with a whisk. Add salad greens, grapes, and hazelnuts; toss to coat.

Combine olive oil, vinegar, and Dijon mustard in a large bowl, stirring with a whisk. Add salad greens, grapes, and hazelnuts; toss to coat.