Mama mia, mama loves macadamias. And in this fresh and funky salad, they are super perfect, adding their creamy, buttery goodness (and crunch) to what is essentially, an ideal taste-bud balanced combination, of bitter, salty, sour, sweet, and umami.
Make sure to get a mixed greens blend that includes baby kale--I used mixed baby lettuces--baby kale is lovely for its tenderness and bitter flavor. This salad is nice for dressier dinners, brunches or holiday get togethers, since macadamias are, (let's be honest) fancier and a trite more expensive than your average nut. But this salad is completely worth it. And so are you.
Not a fan of bleu cheese? Try if you can. Otherwise, substitute Feta.
Notes:
CRANBERRY BLEU SALAD WITH MACADAMIAS
Ingredients: 10 ounces mixed lettuce greens, 1 cup dried cranberries, 2/3 cup roughly chopped roasted macadamia nuts, 4-6 ounces crumbled bleu cheese, 1/2 tsp. cracked pepper, fresh rosemary.
Serves 4-6.
1. Pile fresh greens into a large serving bowl. (Wash and dry if not pre-washed.)
2. Add half of the cranberries, macadamia nuts and bleu cheese to the salad and toss, along with the pepper. Add remaining cranberries, nuts and cheese around the top of the salad, so people can see what is in it.
3. Serve with caesar dressing on the side.
Tip: If I'm making a large salad for a group, I don't dress it. I offer the dressing on the side that I suggest goes best, but then always offer another. And I make sure to have one creamy and one vinaigrette. Since I think caesar dressing goes best with this salad. I will have that, plus either an apple or raspberry vinaigrette as well.