Green Salad with Cranberry Vinaigrette

Recipe: Appetizer : Green Salad with Cranberry Vinaigrette - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 cup sliced almonds

3 tablespoons red wine vinegar

1/3 cup olive oil

1/2 cup fresh cranberries or Fresh Package

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

1 pound mixed salad greens

4 ounces crumbled blue cheese (optional)

Directions

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.






Latest Reviews

"This is delicious! Mine turned out a bit like vodka sauce somehow. I sauteed the veggies in the oil and butter using my instant pot, then added everything else before pressure cooking for a few minutes as someone else suggested. A bit extra on sugar and some honey for bitter ... " - shoni w.

"I've made this twice. Used Franks, a bit of Worcester and some red wine vinegar. Only 3 breasts, as this is for 2! Add a side of Mrs. Tt's Pierogies and a salad ... Great Meal! Will make again and may also change the ingredients! I love experimenting with flavors." - kim s.

"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jason sharp

"Sweet Georgia peaches are topped with homemade biscuits creating a bubbling..." - tina b

"Where is the onion and garlic in the recipe?" - northwoodcav

"Made with a hint of molasses, these ginger cookies stay soft for days." - behr

Happy cooking...