Green Salad with Cranberry Vinaigrette

Ingredients

• 1/2 cup sliced almonds
• 3 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/4 cup dried 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 pound mixed salad greens

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
2. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
3. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
   

* You can use fresh cranberries when in-season, just add tsp or two of sugar to cut down on tartness.