I'm pretty sure this is my longest-named recipe. The recipe with the longest name, that is.
This salad just has so many good things in it, I couldn't leave any of them out of the title. Because they're stars. And being left out might hurt their feelings.
Plus, after posting two dessert recipes in a row, I owed you a salad.
This is a good one and my husband loves it. Yours will too. Probably.
I like to make vinaigrettes, but if you can't find raspberry vinegar, just buy a bottled raspberry vinaigrette. It will be almost as good.
And in case you're curious, I got my raspberry vinegar at Jungle Jim's.
So here we go.
Baby greens, in a bowl.
Red onions: check. Now add the sliced almonds.
Blue cheese: yum. I used Gorgonzola.
Nuts. Pine nuts are best. But pine nuts cost almost as much as gold these days. So you could also use sliced almonds or walnuts. But whatever nuts you choose, definitely toast them first.
Dried cherries: love these things. Craisins would be good too.
And here's the vinaigrette.
Toss it up, eat it up.
Baby Green Salad with Blue Cheese, Red Onions, Dried Cherries and Raspberry Vinaigrette
5 oz. package baby greens
4 oz. package blue cheese crumbles (Gorgonzola is a good choice)
1 small red onion, cut in half and sliced into thin half-moons
1/2 cup dried cherries
1/2 cup pine nuts, toasted (or almonds/walnuts)
1/4 cup raspberry vinegar
1/4 olive oil
1 tsp dijon mustard
3 T sugar
1/2 tsp pepper
In a large salad bowl, layer the salad ingredients. Whisk together the vinaigrette in a separate bowl. When ready to serve, pour the dressing over the salad and toss to combine. Serve immediately.