RECIPE OF THE WEEK: Post-Holiday Salad

[Amy Warren, LMHC / WQ Mag Columnist]

This refreshing, light and easy recipe that Donna Paige submitted for the holiday recipe contest sounds like a great salad for after the holidays too. Hence, I've changed the title here from Holiday Salad to Post-Holiday Salad, a delicious addition to my post-holiday weight loss efforts.

Needed:
4 Tablespoons Frozen Cranberry Juice Concentrate
4 Tablespoons Rice Vinegar
1/1/2 Teaspoons Dijon Mustard
2 Tablespoons Corn Syrup
1 Tablespoon Butter
1 Bag Slivered Almonds
Blue Cheese to taste
1/2 Bag Dried Cranberries
1/2 Red Onion
1/2 Cup Olive Oil
2 Tablespoons Corn Syrup

Dressing:
Mix the Cranberry Juice Concentrate, Rice Vinegar, Dijon Mustard, Olive Oil and Pepper to taste.

Mix;
Corn Syrup with Butter and heat. Pour the mixture over the almonds, place on tin foil and heat at 350 degrees until the almonds are golden brown. They brown quickly!

Slice the onions, crumble the blue cheese and tear the lettuce. Add to your salad bowl then add the cooled almonds. When you are ready to eat add the dressing and toss.