Almond, Blue Cheese and Cranberry Salad

Makes 16 (1-cup) servings

Prep Time: 25 min.

Ingredients:

• Salad Dressing Ingredients:
  • 1/4  cup olive oil
  •    2  Tablespoons sugar
  • 1/2  teaspoon salt
  • 1/8  teaspoon pepper
  • 1/4  cup tarragon white wine vinegar or white wine vinegar
  • 1/2  teaspoon poppy seed
• Almonds Ingredients:
  •    1  Tablespoon butter
  • 1/2  cup slivered almonds
  •    3  Tablespoons sugar
• Salad Ingredients:
  •    2  packages (10-ounce) European salad blend or your favorite salad blend
  •    1  medium (1 cup) yellow bell pepper, cut into 1-inch pieces
  • 1/2  cup sliced green onions
  • 1/2  cup sweetened dried cranberries or cherries
  •    4  ounces (1/2 cup) crumbled blue cheese or feta cheese

Directions:

1. For the dressing, combine olive oil, sugar, salt, pepper, tarragon white wine vinegar or white wine vinegar, and poppy seed in jar or small container with tight-fitting lid. Shake well to mix and refrigerate.

2. Melt butter in 10-inch skillet over medium heat until sizzling.

3. Add almonds and 2 tablespoons sugar.

4. Continue cooking for 4 to 5 minutes, stirring constantly, until sugar melts and nuts are golden brown.

5. Remove from heat and sprinkle with remaining 1 tablespoon sugar.

6. Quickly spread onto waxed paper-lined baking sheet and cool completely.

7. Just before serving, toss together all salad ingredients, caramelized almonds and dressing in 5 to 6-quart bowl.  Serve immediately.

Alan�s Kitchen Tip:
This salad is very versatile.  Try substituting your favorite vegetables, dried fruits and nuts, such as snap peas, red onion, dried apricots, dried or fresh blueberries, pecans, etc.  For a smaller salad simply cut recipe in half.

Page 1 of 1