Gluten-freeVegetarianPescetarianPollotarianGrain-freeLow carb
Green Salad with Cranberry Vinaigrette
A crisp mixed green salad topped with toasted almonds, blue cheese, and a tangy homemade cranberry vinaigrette.
- 20
- min
- 8
- servings
- ~330
- kcal per serving
- Difficulty:
- Easy
Plan a week with this recipeFree for 7 days, no card.
01Method
- 1
Heat the oven to 375°F (190°C).
- 2
Spread the almonds in a single layer on a baking sheet and toast in the oven until they turn lightly golden, about 5 minutes.
- 3
Place the oil, cranberries, vinegar, water, Dijon mustard, garlic, salt, and pepper into a blender or food processor and blend until the vinaigrette is completely smooth.
- 4
In a large bowl, combine the mixed greens, toasted almonds, onion, and blue cheese, then pour over the vinaigrette and toss until everything is well coated.
Allergens
Tree nutsMustardSulphitesMilk
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
