Cranberry Avocado Salad W/Sweet Balsamic Vinaigrette |
|
 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Oh my! A field of greens topped with avocados, cilantro, craisins, spiced almonds and drizzled with a white balsamic vinaigrette. Kudos to The Café Sucré Farine, Chris Scheuer. Ingredients:
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 fresh ground black pepper |
1/2 cup white balsamic vinegar |
1/3 cup vegetable oil |
1/3 cup extra virgin olive oil |
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 (see candied and 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.
3. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.
4. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing.
|
|