Sunday, November 25, 2007

Salad with Cranberries and Almonds

We made this salad for Thanksgiving and it was perfect. I needed a good recipe that was festive yet fit the dietary needs of all of the guests, and this was perfect. It was so yummy! We skipped the dressing and used a storebought White Balsamic Vinaigrette, and didn't add the carrots - thought it would be excellent with carrots. We would make this again. My mom has already made it for her women's group and it went over very well!


Salad with Cranberries and Almonds
From Everyday Food
You can prepare the salad ingredients and the dressing ahead of time; keep separately in covered containers (refrigerate salad). Follow step 2 just before serving.

1/2 lb (2 large) carrots, peeled and shaved with a vegetable peeler
12 oz mixed greens
1/2 cup dried cranberries
1/2 cup sweet & spicy almonds, or toasted unblanched almonds
2 tbsp plus 1 tsp white-wine vinegar
4 tsp Dijon mustard
4 tsp olive oil
coarse salt & ground pepper

1. In a large bowl, toss carrots, greens, and half the cranberries and almonds. In a small bowl, whisk vinegar, mustard, and oil.

2. Drizzle salad with vinaigrette; season with salt and pepper. Toss to combine. Garnish with remaining cranberries and almonds.

Yield: 8 servings

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