Cranberry Bleu Salad

Tangy bleu cheese, crunchy wal­nuts and a fab­u­lous home­made rasp­berry dress­ing come together for a pretty near per­fect salad.

SALAD INGREDIENTS

1 head of leaf let­tuce, rinsed and torn into bite-size pieces

1/2 cup dried cranberries

1/2 cup chopped walnuts

1/2 cup crum­bled blue cheese

10–12 cherry toma­toes, quartered

1 cucum­ber, peeled and shaved or sliced

1/2 red onion, thinly sliced

RASPBERRY VINAIGRETTE INGREDIENTS

1/3 cup olive oil

3 Tbl. red wine vinegar

2 1/2 Tbl. red rasp­berry jam (with seeds)

2 Tbl Dijon mustard

Fresh Ground Pep­per to taste

DIRECTIONS

1. In a large bowl, toss together let­tuce, cran­ber­ries, wal­nuts, blue cheese, toma­toes, cucum­ber and onion.
2. In a small bowl, whisk together olive oil, red wine vine­gar, rasp­berry jam, mus­tard and pepper.
3. Pour dress­ing over salad just before serv­ing, and toss to coat, or place dress­ing in a small bowl on the side of the salad.

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