Almond, Blue Cheese and Cranberry Salad
16 (1-cup) servings
Prep Time: 25 min.
- Salad Dressing Ingredients:
- 1/4 cup olive oil
- 2 Tablespoons
- 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
- 1/2 cup slivered almonds
- 3 Tablespoons
- Salad Ingredients:
- 2 packages
(10-ounce) European salad blend or your favorite salad
- 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
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.
Melt butter in 10-inch skillet over medium heat until
Add almonds and 2 tablespoons sugar.
Continue cooking for 4 to 5 minutes, stirring constantly,
until sugar melts and nuts are golden brown.
Remove from heat and sprinkle with remaining 1 tablespoon
Quickly spread onto waxed paper-lined baking sheet and
Just before serving, toss together all salad ingredients,
caramelized almonds and dressing in 5 to 6-quart bowl.
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.
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