Wednesday, February 05, 2014

Blue Cheese Cranberry Salad with Balsamic-Dijon Vinaigrette

I am not a huge salad lover, unless it's got a lot of cheese, because cheese is my favourite food group! This is an easy, fresh and delicious salad, that you can make many variations of. I used blue cheese, because I love the flavour, and it is surprisingly cheep in the states and even here in the Bahamas.

Preparation time: 10 mins

Lettuce (I used romain/iceberg lettuce because that's all they have here, but it works well with everything, like spinach and spring mixes)
1tomato diced
1/2 onion diced
1/2 cup blue cheese, crumbled (goat cheese works well too)
1/2 cup dried cranberries

* when I'm able to, I add candied pecans that I've covered in honey and a bit of cayenne pepper and roasted in the oven
* avocado can also be delicious in this salad!

Balsamic-Dijon Vinaigrette

3 tbsp Dijon mustard
3 glugs of olive oil
6 glugs of balsamic vinegar (I used fig balsamic vinegar, which gave it a sweeter taste)
1/2 tsp oregano
1/2 tsp basil
Salt & pepper to taste

I like to cut the lettuce with a knife when using romaine or iceberg, it's cleaner and easier than doing it by hand. Add the chopped tomatoes and onions and cranberries, then sprinkle with the blue cheese.  

Mix the Dijon, olive oil and balsamic vinegar in a jar (it's best if it's in something that has a lid so you can really mix it well). Add the spices and mix/shake well. Pour over the salad and mix with tongs, and you're ready to serve and eat!

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