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

By tonym

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.

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

Details

Servings 8
Adapted from thecafesucrefarine.blogspot.com

Preparation

Step 1

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