Fall/Thanksgiving Salad with Cranberry Vinaigrette

I got this recipe off www.allrecipes.com and I have used this for alot of our Thanksgiving Dinners. And I wanted to share with you as well! With so many foods being so heavy and filling during this time of the year, I wanted to share some lighter, healthy versions to be on your table this year! Especially since my hubby and I are on a MAJOR DIET during the Holidays this year......we need to mix things up for the Holidays.....in the cooking dept!!!

Green Salad with Cranberry Vinaigrette:

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 pound mixed salad greens

Directions

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.
In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Servings Per Recipe: 8

Amount Per Serving

Calories: 218

Total Fat: 19.2g
Cholesterol: 11mg
Sodium: 405mg
Total Carbs: 6.2g
Dietary Fiber: 2.7g
Protein: 6.5g