1/4 cup fresh cranberries (I used Craisins as they're much easier to find)
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water
1 tablespoon sugar
Instructions
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 (Craisins), dijon mustard, garlic,
salt, pepper, sugar and water. Process until smooth.
In a large bowl, toss the almonds, onion, blue
cheese, and greens with the vinegar mixture until
evenly coated.
Originally Submitted
1/3/2011
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You can add this Mixed Green Salad with Cranberry Vinaigrette recipe to your own private DesktopCookbook.
