0 0
Green Salad With Cranberry Vinaigrette

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust 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 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

Nutritional information

201.9
Calories
169 g
Calories From Fat
18.8 g
Total Fat
4.3 g
Saturated Fat
10.7 mg
Cholesterol
366 mg
Sodium
3.9 g
Carbs
1.6 g
Dietary Fiber
0.7 g
Sugars
5.7 g
Protein
52g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Green Salad With Cranberry Vinaigrette

Features:
    Cuisine:

    The dressing was a nice way to use cranberries. Healthy and yummy too. Thanks. Made for 123 Hit Wonders game.

    • 40 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Green Salad With Cranberry Vinaigrette, 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 , The dressing was a nice way to use cranberries Healthy and yummy too Thanks Made for 123 Hit Wonders game , Very good salad The dressing was made in the morning and placed in the refrigerator until dinner time The cranberries were frozen and after being rinsed under water were tossed into the Vita-Mix along with the other dressing ingredients except for the oil The oil was slowly drizzled in This produced a very creamy dressing The salad was a mixture of baby greens, thinly sliced red onion in place of the shallot, a handful of dried cranberries and crumbled feta Something I would make again Made for Aussie Swap


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 375 Degrees F (190 Degrees C).

    2
    Done

    Arrange Almonds in a Single Layer on a Baking Sheet. Toast in Oven For 5 Minutes, or Until Nuts Begin to Brown.

    3
    Done

    in a Blender or Food Processor, Combine the Vinegar, Oil, Cranberries, Mustard, Garlic, Salt, Pepper, and Water. Process Until Smooth

    4
    Done

    in a Large Bowl, Toss the Almonds, Shallot, Gorgonzola Cheese, and Greens With the Vinegar Mixture Until Evenly Coated.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Austrian Hussar
    previous
    Austrian Hussar
    Fall-Off-The-Bone Baby Back Ribs
    next
    Fall-Off-The-Bone Baby Back Ribs
    Austrian Hussar
    previous
    Austrian Hussar
    Fall-Off-The-Bone Baby Back Ribs
    next
    Fall-Off-The-Bone Baby Back Ribs

    Add Your Comment

    9 − 6 =