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Christmas salad
Mixed salad greens, toasted almonds, red onion and crumbled blue cheese are tossed in a fresh cranberry dressing for an impressive and easy salad! Perfect for Christmas lunch or Boxing Day.
Ingredients
Serves: 8
- 75g (3 oz) flaked almonds
- 1/2 red onion, thinly sliced
- 100g (4 oz) crumbled blue cheese, such as Gorgonzola
- 450g (1 lb) mixed salad greens
- For the cranberry dressing
- 3 tablespoons red wine vinegar
- 5 tablespoons extra virgin olive oil
- 30g (1 oz) fresh cranberries
- 1 tablespoon Dijon mustard
- 1 small clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons water
Method
Prep:15min ›
Cook:5min ›
Ready in:20min
- Preheat oven to 190 C / Gas mark 5. Arrange almonds in a single layer on a baking tray. 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 salad greens with the dressing until evenly coated.
Tip:
You can also toast the almonds in a dry frying pan over medium heat on the hob - just stir frequently and keep a close watch so that they don't burn!
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Reviews & ratings
Average global rating:
(359)
Reviews in English (286)
Fresh, colourful and not too filling before a big meal. The cranberries added a lovely sweetness. - 15 Dec 2011
OMG! This was a huge hit at our Thanksgiving gathering. Everyone loved it! You definitely need to add the 2 Tbsp. of white sugar to decrease the tartness, but other than that this recipe is spot on in terms of flavor. I used toasted walnuts instead of almonds (personal preference), a mixture of romaine lettuce and spring mix along with the red onion, added some thin sliced Granny Smith apples that I soaked in a bit of lemon juice and water to prevent them from browning, craisins, and feta cheese. That mixture proved to be the right combination of sweet and tart and needless to say it was very pretty! It was also a great way to use up leftover turkey, the next day I diced some of it and put it over top - YUM! - 29 Nov 2010 (Review from Allrecipes US | Canada)
I can't speak for the salad, but I made the dressing and bottled it for Christmas gifts. It was just beautiful, and smelled heavenly! Because of the dressing's rich pink color, it looks very festive in small cork-topped bottles (I found mine at Michaels for 99 cents). For giving, I put each bottle in a cellophane bag and tied it with raffia and a twist of red star-spangled wire, and included the recipe for both salad and dressing. - 19 Dec 2005 (Review from Allrecipes US | Canada)