You could sprinkle the toasted almonds and this wonderful dressing over any type of greens; baby spinach would be wonderful.
Prep Time: 25 minutes
Cook Time: 5 minutes
Ingredients:
- 1 cup sliced almonds
- 2 Tbsp. sugar
- 3 Tbsp. red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1/4 cup cranberries (if frozen, thaw)
- 2 Tbsp. Dijon mustard
- 3 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tablespoons honey
- 1/2 red onion, thinly sliced
- 1/2 cup dried cranberries
- 8 cups mixed salad greens
Preparation:
Preheat oven to 375 degrees F. Place sliced almonds in a single layer on cookie sheet; sprinkle with sugar and toast in oven for 5 minutes, until nuts begin to brown. Watch carefully! Cool.
In a blender or food processor, combine vinegar, oil, cranberries, mustard, garlic, salt, pepper, and honey; blend or process until smooth.
In a large bowl, toss the almonds, onion, dried cranberries, and greens with the vinegar mixture until evenly coated. Serves 8
