Arugula, Radicchio, and Mixed Mesclun Salad

Arugula, Radicchio, and Mixed Mesclun Salad
8 ounces arugula
6-8 ounces radicchio
8 ounces mesclun mix
2 vine ripe tomatoes, cut into quarters
6 ounces sliced seedless cucumber
Half of a medium red onion, sliced thinly
2 ounces bleu cheese
2 ounces Parmesan cheese, freshly grated
1 ounce pine nuts
2 ounces dried cranberries
Basil leaves, purple and green, for garnish
Dressing
1 cup virgin olive oil
1/2 cup balsamic vinegar
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Wash greens separately and spin to remove the remaining water. Arrange in a big serving bowl. Top the salad with the tomatoes, cucumbers, red onion, bleu cheese, Parmesan and cranberries. Sprinkle with chopped basil.
In a glass measuring cup or jar pour in olive oil, vinegar, garlic, Dijon, salt and pepper. Whisk or shake well. Serve with salad.
Serves six to eight.
Nutrition values per serving: 380 calories, 33 g fat, 15 g carbohydrates, 3 g fiber, 8 g protein, 11 mg cholesterol, 423 mg sodium.