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Cranberry Walnut Salad with Garlic-Raspberry Dressing

½ cup walnuts, toasted
½ cup dried cranberries
1 red onion, thinly sliced
Mixture of greens
1/4 cup Big Horn Raspberry Dark Balsamic Vinegar
1/4 cup Big Horn Garlic Olive Oil
1 teaspoon Dijon mustard
Salt and pepper

Toast walnuts over high heat in a sauté pan; toss frequently. Remove when fragrant.
Soak sliced onions in ice water for ½ hour. Drain well. Whisk together dressing ingredients. Wash and dry greens. Add nuts, berries and onion to greens then toss with dressing. Serve immediately.