Cornucopia Salad
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Almond (sliced)2 tsps
White Sugar1 cup
Dried Cranberry1 cup
Crumbled Blue Cheese2 tbsps
Red Wine Vinegar1
Salt1 cup
Vegetable OilDirections:
1
Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning
2
Remove from heat and allow to cool
3
In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds
4
Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil
5
Pour the dressing over the salad, and gently toss to combine