A Spring Salad That Offers Wine Choices

    With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine.

But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination.

This recipe makes 8 servings.



* 1 cup sliced almonds

* 3 tablespoons red wine vinegar

* 1/3 cup olive oil

* 1/4 cup fresh cranberries

* 1 tablespoon Dijon mustard

* 1/2 teaspoon minced garlic

* 1/2 teaspoon salt

* 1/2 teaspoon ground black pepper

* 2 tablespoons water

* 1/2 red onion, thinly sliced

* 4 oz. crumbled blue cheese

* 1 lb. mixed salad greens


1. Preheat oven to 375 degrees. Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

2. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper and water. Process until smooth.

3. In a large bowl, toss the almonds, onion, blue cheese and greens with the vinegar mixture until evenly coated.

Posted in Food and Wine Pairings/Recipes
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