Cranberry Vinaigrette Radish Salad
Ingredients
- 1 cup sliced almonds
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/4 cup fresh cranberries
- 1 tablespoon dijon mustard
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons filtered water
- 1/2 red onion
- 4 ounces crumbled blue cheese
- 1 pound mixed salad greens
Directions
- Scrub the radishes with an abrasive plastic pad reserved for vegetables, followed by rinsing. Remove tops and leaves.
- Place the salad greens and cranberries in a large bowl, and run warm water into it filling the bowl. Stir briskly with a utensil, then pour the water out and repeat. Allow to dry in a collender if possible.
- Peel and thinly slice the onion.
- Heat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Roast 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. Mix until smooth.
- In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
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Cranberry vinaigrette radish salad recipe. Savory cranberry vinaigrette radish salad with garlic and dijon mustard.
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