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.

Seared Swiss Chard

recipezaar.com

Ingredients:
2 slices bacon, chopped (or olive oil)
1 small red onion or some shallots, thinly sliced
1 lb swiss chard, stemmed and coarsely chopped
2-3 tablespoons cider vinegar
1 teaspoon sugar
salt and pepper
feta cheese, optional (Great to add if you don't use the bacon)

Directions:
1)In a large skillet, saute the bacon until crisp; remove bacon when crisp and drain all but 1 to 2 teaspoons bacon fat.

2)Add the onion to the skillet and cook for a few minutes in the hot fat, toss in the chard, cover pan with a tight fitting lid and steam until the chard wilts, 3 to 4minutes.

3)Add the vinegar, sugar, and salt and pepper to taste, serve immediately sprinkled lightly with crumbled feta cheese if desired.