We eat salads with almost all of our meals so it’s a challenge for me to find things that both my children and my husband will eat without getting bored. I really love this recipe for a simple green salad with cranberries and almonds. I think you’ll like it too.


Green Salad with Cranberry and Almonds

By the way, the cranberries give this just the right tartness while the almonds add such a nice crunch and saltiness to it. Yum. It’s definitely a recipe-keeper!

Green Salad with Cranberry and Almonds

1 cup sliced almonds
2 Tbsp. sugar
3 Tbsp. red wine vinegar
1/3 cup extra-virgin olive oil
1/4 cup cranberries (if frozen, thaw)
2 Tbsp. Dijon mustard
3 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
2 tablespoons honey
1/2 red onion, thinly sliced
8 cups mixed salad greens (baby spinach would be yummy!)

Optional: If you want a bit of meat with this, I often throw in some cooked cut up chicken breast and it’s fantastic.

Preheat oven to 375 degrees F. Place sliced almonds in a single layer on cookie sheet; sprinkle with sugar and toast in oven for 5 minutes, until nuts begin to brown. Watch carefully! Cool.

In a blender or food processor, combine vinegar, oil, cranberries, mustard, garlic, salt, pepper, and honey; blend or process until smooth.

In a large bowl, toss the almonds, onion, and greens with the vinegar mixture until evenly coated. This serves about 8.