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Mixed Greens w/ Toasted Almonds & Apple Cider Vinaigrette Recipe

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This recipe for Mixed Greens w/ Toasted Almonds & Apple Cider Vinaigrette, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elisha Wiggins


8 cups mixed salad greens
1 large cucumber, thinly sliced
2 plum tomatoes, finely chopped
1 cup fresh blueberries (can use dried too)
1/3 cup sliced almonds, toasted
2 oz. crumbled Gorgonzola cheese
1/3 cup Apple Cider Vinaigrette

Apple Cider Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup cider vinegar
4 teaspoons sugar
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

Whisk together all Apple Cider Vinaigrette ingredients until well combined. Combine cucumber and the vinaigrette in a bowl; cover and chill 2 hours, stirring once. Remove & reserve cucumbers using a slotted spoon; reserve the Apple Cider Vinaigrette. Toss greens, tomatoes, reserved cucumbers & blueberries. Sprinkle salad with almonds and Gorgonzola cheese. Serve with Apple Cider Vinaigrette.

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