These appetizers are delicious and easy to make.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup sliced almonds
- 3 tablespoons red wine vinegar
- ⅓ cup olive oil
- ¼ cup fresh cranberries
- 1 tablespoon Dijon mustard
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons water
- ½ red onion, thinly sliced
- 4 ounces crumbled blue cheese
- 1 pound mixed salad greens
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, 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.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 405 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Used orange juice instead of vinegar.. mandarin oranges..sprinkled cranraisins over top..topped with toasted walnuts..
I love the combo in the salad, however this is second time I’ve made this and the dressing….I don’t like it again. Tried extra sugar still no. I like the store bottled better. I put a honey mustard dressing from another recipe on it and then we loved it.
The dressing is delicious. I tried it as written and with 2 tablespoons sugar and I liked both.
This was a big hit for my Christmas get-together this year. One thing is the fresh cranberries aren’t as flavorful as I wanted so I added some whole cranberry sauce for a flavor boost. I also used more garlic than the recipe which really kicked it up a notch!
This is definitely a fabulous salad. The bowl was empty and I always make the salad for our extended family dinner and it’s never empty. I made it for Christmas but tweaked it a great deal based on others’ comments and the fact that I tried to buy fresh cranberries on Christmas Eve. DO NOT DO THAT! If you’re going to make it, get the cranberries 4 days in advance. So here are my tweaks” For the dressing, I subbed 1/4 c raspberries thru the sieve plus 1 1/2 slices green apple, 2T honey, 4 T water, 2T vinegar, 1/2t dijon. I think either 1/4 of a medium red onion would be enough or sub 4 green onions, added 1/4c dried cranberries, 1/2 c fresh pomegranate seeds, used feta cheese. Really good.
I followed the recipe as written except I used dried cranberries which I just added to the salad prior to adding the dressing. It was quite good!
I made the dressing exactly as written and I found it inedible. Thinking my red wine vinegar might be too old I bought new and made the dressing again, still inedible.
This recipe has become a stand-by for me when thinking about making a salad or bringing a salad to an event any time of year! When I originally made the recipe I accidentally used DRIED cranberries (sweetened) and so that’s what I used to make the dressing (same amount as recipe calls for). It was fantastic!! I have no problems with it, everyone loves it this way so I just keep doing the same thing, no need to add granulated sugar!! I use my magic bullet to blend it, and sometimes use goat cheese instead of bleu cheese. Sometimes I omit the onions. I always use a spring mix-type salad.
I used a half can of jellied cranberry sauce instead of fresh cranberries. Added just a bit of sweetness to it. One of my favorite salads to make. It is a pretty salad as well.
Very yummy way to use up part of a bag of fresh cranberries, used 2TB sugar in dressing as well, and feta cheese
I have been making this dressing for years! I love the tartness of it and only made a few minor tweaks- I use Craisins and add a little extra water or vinegar so it will pour more easily.
Everyone loved the salad. For the greens I used a combination of sweet butter lettuce and baby spinach. I couldn’t find fresh cranberries so I substituted canned “cranberry sauce with whole cranberries.” Then I added a small bag of dried cranberries to the greens and used feta instead of bleu cheese. It was excellent!
Very pretty pink color and a tart, tasty dressing. I added honey to cut the tartness and orange juice instead of the water.
Wow! I love it. What a nice change for a dressing. I am not a Dijon fan BUT in this recipe I sure am! Thank you.
The salad itself is good but I found the dressing NOT so good. It definitely needed sugar so I added 1 tbsp but it still needed a bit more. I also added more garlic.
I used balsamic vinegar instead of red wine vinegar, since we don’t consume alcohol.
I made it with raspberries instead of cranberries and a bit of honey to even out the tartness. Works great with feta and pomegranate seeds in the mix!
This recipe is so good. The only changes I made was adding dried cranberries to the salad as well. I also added a little sugar to the cranberry vinaigrette dressing. I thought it was a little to acidic without it. I doubled the dressing ingredients to make extra, which we needed. I made this to bring over to a dinner party and we all loved it. My husband says its the best salad he ever had.
Everyone loves it and always asks me to bring it to gatherings
My family did not care for the flavor of the dressing at all. Not only was it tart, it needed a lot of tweaking to be edible.
A winner! I (guiltely) used a bag of butter lettuces and a bag of mixed lettuces with frisée, radicchio and escarole. I wish that I had doubled the dressing (or 1 and 1/2 times) because it seemed skimpy.