Fall Salad

So pretty to serve at Thanksgiving and Christmas. The original recipe came from the internet.

• Ready In: 25 mins
• Serves: 8

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 water
• 1⁄2 red onion, thinly sliced
• 4  ounces  crumbled blue cheese
• 1 (11 ounce) bag  mixed salad greens

Directions

1. Preheat oven to 375º. Arrange almonds in a single layer on a baking sheet and toast in oven for 5 minutes or until the almonds begin to brown. Watch carefully.
2. In a blender or food processor, combine vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
3. In a salad bowl, toss the almonds, onion, blue cheese, and greens. Pour salad dressing over nad toss until well combined.