Green Salad with Cranberry Vinaigrette recipe

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Ingredients

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Nutrition Info

218.5 calories
carbohydrate: 6.2 g
cholesterol: 10.6 mg
fat: 19.2 g
fiber: 2.7 g
protein: 6.5 g
saturatedFat: 4.4 g
servingSize: -
sodium: 405.1 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

  2. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

  3. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Recipe Yield

8 servings

Recipe Note

Green salad that is especially pretty to serve during the Christmas holidays.

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