A quick and veggie-filled salad, perfect for lunch.
Separate Bibb lettuce leaves and place in a bowl. Do not break leaves into smaller pieces.
Scatter peas & carrots and crumbled goat cheese over lettuce leaves. In small bowl, mix together mustard, sherry and balsamic vinegars, salt, and pepper. Whisk in oil and beat until emulsified.
Toss salad with vinaigrette. Sprinkle walnuts on top of salad. Arrange on 4 salad plates.
Per Serving: 363 calories; protein 12.2g; carbohydrates 19.9g; fat 27.3g; cholesterol 22.4mg; sodium 613.8mg.