Fall Salad

• 1 cup sliced almonds
• 3 tablespoons red wine vinegar
• 13 cup olive oil
• 14 cup fresh cranberries
• 1 tablespoon Dijon mustard
• 12 teaspoon minced garlic
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 2 tablespoons water
• 12 red onion, thinly sliced
• 4 ounces crumbled blue cheese
• 1 (11 ounce) bag mixed salad greens

1. Preheat oven to 375 degrees .
2. Arrange almonds in a single layer on a baking sheet and toast in oven for 5 minutes or until the almonds begin to brown.
3. Watch carefully.
4. In a blender or food processor, combine vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water.
5. Process until smooth.
6. In a salad bowl, toss the almonds, onion, blue cheese, and greens.
7. Pour salad dressing over nad toss until well combined.

almonds, red wine vinegar, olive oil, fresh cranberries, mustard, garlic, salt, ground black pepper, water, red onion, blue cheese, mixed salad greens

Taken from www.food.com/recipe/fall-salad-137433 (may not work)