Thursday, November 14, 2013

Christmas Salad

Mixed salad greens, toasted almonds, red onion and crumbled blue cheese are tossed in a fresh cranberry dressing for an impressive and easy salad.

In readiness for Christmas, here is the Salad which I made last year and was a huge success. It serves 30 so adjust the ingredients to suit the numbers at your table.

360g slivered almonds
2 red onions, thinly sliced
500g crumbled blue cheese, such as Gorgonzola
2 kg mixed salad greens

For the Cranberry Dressing:

180ml red wine vinegar
300 ml extra virgin olive oil
90g fresh, dried (or thawed frozen) cranberries
3 tablespoons Dijon Mustard
2 tablespoons brown sugar
3 small clove garlic, minced
1.5 teaspoon salt
1.5 teaspoon freshly ground black pepper
6 tablespoons water

  1. Toast the almonds in a dry frying pan over medium heat - just stir frequently and keep a close watch so that they don't burn, 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 salad greens with the dressing until evenly coated.
Salad dressing can be made in advance so that preparation is easier on the big day. This salad can also be decorated with some attractive edible flowers.

Serves 30.

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