Walnut Cranberry Blue Cheese Salad

This is my go-to salad for entertaining. It’s incredibly easy to assemble but seems really special and more delicious than a plain garden salad. Add thinly sliced red onions for an extra kick. The dressing is my basic vinaigrette recipe – great to use on almost any kind of salad or as a delicious marinade for chicken.

Walnut, Cranberry & Blue Cheese Salad

Serves 2

For the salad:

2 Cups Mixed field or spring greens, approximately 1 cup per serving

½ cup walnut halves (toasted, if you want)

½ cup dried cranberries (I used Craisins)

4 Tbsp Blue Cheese or Gorgonzola crumbles (approximately 2 Tbsp per serving)

For the dressing:

¼ cup extra virgin olive oil

2 Tbsp good balsamic vinegar

1 Tbsp Dijon mustard

1 tsp salt

½ tsp black pepper

1. Assemble the salad – put mixed greens on a large shallow plate, or a salad bowl; add toasted walnuts, cranberries and blue cheese crumbles to the top.

2. Make the dressing – in a small bowl, whisk together the salt, pepper, Dijon mustard, and vinegar.

3. Slowly pour in the olive oil, whisking the whole time so that the oil blends with the other ingredients (creating an emulsion).

4. Pour 1-2 Tbsp of the dressing on each serving of salad.Enjoy!

 

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Tags: Salad, Vegetarian