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.
1 cup Swanson® Beef Broth0.5 cup olive oil0.25 cup balsamic vinegar0.25 cup finely chopped pitted niçoise or Greek olives2 tablespoons minced shallot1 teaspoon Dijon-style mustard12 cups spring salad mixwith radicchio2 cups watercress1 cup thinly sliced red bell pepperstrips1 cup crumbled goat cheese(about 4 ounces)
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