Cranberry-Avocado Tossed Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The red and green colors in this salad make it a natural for a yuletide dinner. Plus the dressing and ingredients give it a sweet-tangy flavor.Marsha Postar, Albuquerque, New Mexico Ingredients:
1/4 cup sugar |
1/4 cup white wine vinegar |
1/4 cup thawed cranberry juice concentrate |
4-1/2 teaspoons ground mustard |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup canola oil |
1 medium ripe avocado, peeled and cubed |
1 tablespoon lemon juice |
4 cups torn romaine |
4 cups fresh baby spinach |
1 package (5 ounces) dried cranberries |
1 medium red onion, chopped |
1/3 cup slivered almonds |
1/3 cup sunflower kernels |
Directions:
1. In a small bowl, combine the first six ingredients. Gradually whisk in the oil; set aside.
2. Combine avocado and lemon juice. In a large bowl, combine the romaine, spinach, cranberries, onion and avocado mixture; drizzle with 1/2 cup dressing. (Save remaining dressing for another use.)
3. Sprinkle with almonds and sunflower kernels. Serve immediately. Yield: 10 servings.
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