Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Once you try this delicious Cranberry-Avocado Salad with Sweet White Balsamic Vinaigrette, you’ll find yourself craving it again and again! It’s bright, fresh and beyond versatile.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Dressing:

  • 1/3

    cup sugar

  • 1 1/2

    tablespoons poppy seeds

  • 1 1/2

    tablespoons sesame seeds

  • 1/2

    teaspoon paprika

  • 2

    teaspoons dried mustard

  • 1

    tablespoon minced sweet onion

  • 1/2

    teaspoon sea salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/2

    cup white balsamic vinegar

  • 1/3

    cup vegetable oii

  • 1/3

    cup extra virgin olive oil

  • Salad:

  • 12

    ounces baby spinach, arugula, field greens

  • 1

    small bunch cilantro, washed and dried, leaves removed whole from stems

  • 2

    medium avocados, peeled and halved

  • 3/4

    cup dried cranberries

  • 3/4

    cup Candied Spiced Almonds

Directions

1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar. 2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table. 6 dinner size salads, 8 side salads

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