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Ingredients
| almonds (sliced): 1 cup |
| red wine vinegar: 3 Tbl |
| olive oil: 1/3 cup |
| cranberries (whole): 1/4 cup |
| Dijon mustard: 1 Tbl |
| garlic (minced): 1/2 tsp (minced) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| water: 2 Tbl |
| shallot onions: 1 (thinly sliced) |
| gorgonzola cheese: 4 oz (crumbled) |
| assorted salad greens: 1 lb |
Green Salad With Cranberry Vinaigrette
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
5 min -
Servings
8 serving(s)
Tags
- 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, shallot, gorgonzola cheese, and greens with the vinegar mixture until evenly coated.