About this recipe: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.
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
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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.
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!