Cranberry-Avocado Salad with Sweet White Balsamic Vinaigrette
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Unrated
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Prep Time
3 hrs
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Cook Time
3 hrs
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Servings
6 dinner size salads, 8 side salads
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Course
Salad
Cranberry-Avocado Salad with Sweet White Balsamic Vinaigrette
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Once you try this delicious salad you'll find yourself craving it again and again! It's bright, fresh and beyond versatile.
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Ingredients
- Ingredients for the dressing:
- ⅓ cup sugar
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons sesame seeds
- ½ teaspoon paprika
- 2 teaspoons dried mustard
- 1 tablespoon onion minced, sweet
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper freshly ground
- ½ cup white balsamic vinegar
- ⅓ cup vegetable oil
- ⅓ cup extra virgin olive oil
- Ingredients for the salad:
- 12 ounces baby spinach arugula, field greens
- 1 cilantro washed and dried, leaves removed whole from stems, small bunch
- 2 avocado peeled and halved, medium
- ¾ cup dried cranberries
- ¾ cup almond candied and spiced
Instructions
- For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
- For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about ¼ 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.
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