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.
Cranberry vinaigrette radish salad recipe. Savory cranberry vinaigrette radish salad with garlic and dijon mustard.
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