Sonoma Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the mixed greens, grapes, avocado, goat cheese, and almonds.
• STEP 2.In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 3.Drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately.

Cooking Tips

• You can use any variety of mixed greens for this salad, such as spring mix or baby spinach.
• To prevent the avocado from browning, toss it with a little lemon juice before adding it to the salad.
• For added protein, you can top the Sonoma Salad with grilled chicken or shrimp.

Storage and Serving

• Sonoma Salad is best served immediately after dressing to maintain its freshness and crunch.
• If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator.
• Before serving the leftovers, give the salad a quick toss and drizzle with fresh vinaigrette.