|Serve the dressing on the side to keep the salad from going limp|
1 package mixed baby greens or romaine baby blend
1/2c slivered almonds
1/2c dried cranberries
Champagne Vinaigrette Ingredients:
1/2c champagne vinegar (substitute white wine vinegar)
1/2c first cold pressed olive oil
1tbs dijonaisse (substitute your favorite dijon mustard)
1tsp minced fresh garlic
1/2tsp sea salt
dash white pepper
1. Place salad greens in a large salad bowl. Sprinkle with cranberries and nuts. (Note: To toast raw sliced almonds, bake at 350F for 5 minutes, or until lightly browned and fragrant).
2. In a salad jar or large bowl, mix vinegar, dijon, garlic, honey, salt and pepper. Slowly pour or whisk in oil. Refrigerate if you are making in advance and bring to room temp before serving. Lightly toss salad if desired.