Green Salad with Cranberry Vinaigrette recipe

8 servings

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 minced garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons water

1/2 red onion, thinly sliced

4 ounces crumbled blue cheese

1 pound mixed salad greens

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.