Green Salad With Cranberry Vinaigrette |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
A great Fall and Winter salad. You could also use frozen cranberries when fresh cranberries are not available. Found online, adjustments made to suite our tastes. Ingredients:
1 cup sliced almonds |
3 tablespoons red wine vinegar |
1/3 cup olive oil |
1/4 cup fresh cranberries |
1 tablespoon dijon mustard |
1/2 teaspoon garlic, minced |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 tablespoons water |
1 shallot, thinly sliced |
4 ounces gorgonzola, crumbled |
1 lb mixed salad green |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
3. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth
4. In a large bowl, toss the almonds, shallot, gorgonzola cheese, and greens with the vinegar mixture until evenly coated.
|
|