Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette

This vibrant salad will lend color and bright flavor to any Thanksgiving table. You can make the vinaigrette up to 2 days ahead and refrigerate in an airtight container. Let it stand at room temperature for 20 minutes before assembling the salad.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette
Review 1 for Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette
5 out of 5
5 out of 5
JenH
Kula, HI
October 7, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
1of 2found this review helpful.
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Sub Feta for Goat Cheese
October 7, 2012
This is good! But I agree with the other review that it would be a much better salad with a different cheese. I chose Feta. The combination is great!
Review 2 for Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette
3 out of 5
3 out of 5
muffinmannequin
,Altamonte Springs
,FL
September 22, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? No
0points
1of 2found this review helpful.
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Not So Good
September 22, 2012
If I made this again, I would substitute something else for the goat cheese or just leave it out entirely. Otherwise an okay salad.
Pros: Quick, Healthy
Cons: Texture, Taste