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 caloriescarbohydrate: 6.2 gcholesterol: 10.6 mgfat: 19.2 gfiber: 2.7 gprotein: 6.5 gsaturatedFat: 4.4 gservingSize: -sodium: 405.1 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Green Salad with Cranberry Vinaigrette
Directions
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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.
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.