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Green Salad with Cranberry Vinaigrette

Ingredients

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

Instructions

  • Preheat oven to 375° F (190° C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  • In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.